When this recipe showed up in my email from the nice folk at Kraft, it was called ‘Chilaquiles El Rancho Merlita’, but, after making it, and doing just a bit of research on da Google, I have to conclude that this isn’t chilaquiles – a tasty looking dish of fried tortillas with salsa and other goodies. Nope, this is really more of a frittata.
And there’s nothing wrong with a frittata, but I believe that mebbe next time I’ll try a little chilaquile action and lightly fry the tortillas before adding ’em to the mix.
Still and all, a nice, vegetarian option for breakfast or brunch; and, it has to be made ahead, so bonus points for an easy dish for when you’re expecting company.
INGREDIENTS
•4 eggs
•1/2 cup milk
•8 oz cottage cheese
•4 oz shredded cheddar cheese
•4 corn tortillas, cut into 1-inch pieces
•1/2 can (4 oz.) chopped green chiles, undrained
•1/4 cup chopped fresh parsley
•2 green onions, thinly sliced
•1/2 tsp dried shallots
A note on the cottage cheese: compare ingredients before you choose that 2% or non-fat container of cottage cheese. Regular (4%) cottage cheese will contain milk, cream, and salt; the ‘lite’ versions contain a heckofa lot more stuff just to save you a little at and calories. You do what you want, but I don’t believe it’s worth it.
OK, sermon over, back to the frittata.
Whisk the eggs together with the milk in a large bowl, then stir in the remaining ingredients.
Apply cooking spray to a nine inch pie plate or quiche dish and add the egg mixture.
Cover and refrigerate at least eight hours or overnight.
The next morning, let the dish rest on the counter while you heat your oven to 350º.
Bake, uncovered, for 50 minutes, until the frittata is puffed and golden brown.
Serve with salsa and sour cream or, do as we did and have it with some fresh asparagus and home made sausage.
Nice.
Just wish I’d have fried those tortillas a bit first…