My Grandpa used to make the BEST food. He even made a little cookbook with all the recipes that he knew we all absolutely loved and always asked for. One of them was his Chile Relleno Bake. It is unbelievably delicious, but also filled to the brim with ALL. THE. CHEESE. So I took his recipe and tweaked it just a little and made it into this CHILE RELLENO FRITTATA.
Now, don’t get me wrong, the cheese in this takes it over the top, so if you feel like adding it in then go for it! It’s still awesome without it so don’t worry, you won’t get FOMO. lol. And my grandpa would still think this version is great!
I always make my frittata’s in my cast iron pans. The only thing about cooking it in a cast iron is that the bottom of the frittata continues to cook after it is pulled out of the oven, so make sure you remove it about a minute or two after you take it out. I just take a spatula and run it around the sides and under and it comes right out!
Feel free to use whole green chili’s or diced green chili’s. If you use whole chili’s it will end up being more of a base (like a crust). The diced green chili’s will be dispersed throughout the entire frittata. Totally up to you!
Ingredients
- 12 eggs, whisked
- 1 tbl oil or ghee
- 2 (4oz) cans of diced or whole green chilis
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tbl oregano
- 1/2 tsp rosemary
- 1 1/2 tsp salt and pepper
- 1 tbl nutritional yeast
- OPTIONAL: fresh cilantro, avocado, salsa
Instructions
- Preheat your oven to 350 degrees F.
- Heat up some oil or ghee in 12" cast iron pan.
- Once hot add in your shallot and garlic. Cook for 2 minutes or until fragrant.
- Drain the can of diced chili's and add them to the pan. Cook another 2-4 minutes.
- Crack your eggs into a large bowl. Add in the oregano, rosemary, salt, pepper, and nutritional yeast. Mix to combine.
- Pour into the skillet and place into the oven.
- Bake for 10 minutes or until eggs are set.
- Remove from oven and let cool for a minute.
- If using a cast iron pan, remove the frittata after the minute, as it will continue to cook on the bottom.
- Garnish with cilantro, avocado, and salsa
This will last a week in the fridge in an air tight container and make for an easy grab and go option in the morning. Slice it all up and nosh hard on it on your way to work! You can even freeze them if you want!
Whole30: yes
Paleo: yes
