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"Hunger is the best sauce in the world."--Cervantes

Mexican Frittata Recipe

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This recipe for Mexican Frittata is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. margarine
½ c. onion, chopped
17 oz. can corn, drained
(2) 4oz. cans green chilies, mild, drained
1 ¼ t. chili powder
½ t. salt
1/3 c. flour
20 eggs
1 c. sour cream
12 oz. cheese, shredded
10 oz. cheese, Monterey Jack, shredded
Salsa
Sour cream
Directions:
Directions:
Sauté the first four ingredients. Whisk eggs and sour cream together; add remaining ingredients mixing well. Pour into two 10-in glass pie plates. Bake at 325 for 40 minutes until blonde in color. Center may be runny. Cool to room temperature, cover and refrigerate.

TO SERVE NEXT DAY: Microwave each pie for 1 minute. Cut each frittata before baking. Bake at 325 for 40-45 minutes

SAME DAY SERVING: Bake for 55 minutes; center should be set and color golden brown.

Garnish with salsa and sour cream. Serves 16.

 

 

 

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