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    You are in: Home / Recipes / Southwestern Frittata Recipe
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    Southwestern Frittata

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Simply Chris's Note:

    This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.

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    Units: US | Metric


    1. 1
      Lightly spray a 9x13-inch baking dish.
    2. 2
      Mix the onion, garlic and cheeses.
    3. 3
      Mix the chilies and chopped tomatoes.
    4. 4
      Cut or tear the tortillas into 1 inch strips.
    5. 5
      Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
    6. 6
      Top with 1/3 of the tortilla strips.
    7. 7
      Cover with 1/3 of the cheese mixture.
    8. 8
      Repeat layers until all ingredients are used.
    9. 9
      Beat eggs and milk together with the Cumin, Salt and Pepper.
    10. 10
      Pour the egg mixture over the the layers.
    11. 11
      Sprinkle with the paprika.
    12. 12
      Cover with foil and refrigerate overnight.
    13. 13
      Next morning, preheat oven to 350 degree.
    14. 14
      Remove foil and bake for 45 minutes.

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    Ratings & Reviews:

    • on March 09, 2008


      This recipe turned out very nice. I made half of the recipe instead of the whole recipe and I made as posted. It was easy to put together ~ which I did early in the day and stuck in fridge until dinnertime. I served with my Quick and Easy Tortellini Salad and French Tart's Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins!. Thank you for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2007


      I used corn tortillas since our daughter cannot have flour (celiac disease)& I also used 1 can of diced tomatoes because I didn't have fresh ones. It was WONDERFUL. But, as I was thinking about it, it would probably be really good to use salsa in place of the tomatoes too. I think I'll try that the next time I make it. Thanks for a yummy recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2005


      I admit I used regular flour tortillas instead of healthy whole wheat. I also used Sargento Nacho & Taco Mixed Cheeses (comprised of cheddar, colby and monterey jack cheeses with Mexican seasonings added. The results were delectable--very cheesy with significant garlic flavoring. A great find and one I'll probably use for special breakfasts in the future.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Southwestern Frittata

    Serving Size: 1 (241 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 496.2
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 14.2 g
    Cholesterol 290.5 mg
    Sodium 1472.9 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 1.4 g
    Sugars 3.7 g
    Protein 28.0 g

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