This simple three-ingredient frittata was served to me by a friend in Arizona recently and it was incredibly good. Light and fluffy with lots of smoky fire – quite the perfect brunch dish, assuming that you like chilies.
Another plus is that it takes no more than 10 minutes to make from start to finish. Just open a jar of fire-roasted hatch chilies, beat up a few eggs, crumble in the soft goat cheese and apply the heat – that’s it!
FIRE-ROASTED GREEN CHILI & GOAT CHEESE FRITTATA
6 eggs, preferably organic, lightly beaten and seasoned with a little sea salt
8 oz (227g) of ‘505 Southwestern Flame Roasted Green Chilies’ – or similar
4 oz (115g) of soft mild goat cheese, crumbled
Heat about a tablespoon of oil (suitable for hi-temp cooking) in a skillet and tip the chilies into the pan. While they’re heating through, preheat the grill/broiler.
Pour the eggs onto the chilies and stir gently to mix evenly. Once the frittata begins to bubble and set around the edges, scatter the goat cheese all over then stick the pan under the hot broiler/grill.
Watch it like a hawk – it shouldn’t take more than 4-5 minutes to become puffy and golden on top.
Divide the frittata between 4 warmed plates and serve immediately, perhaps with some salsa on the side.
Thank you. I certainly thought so when I ate a plateful 🙂