Print It

WPR Frittata

From WEST PAWNEE RANCH BED & BREAKFAST
1 or 2 (7 oz.) cans diced green chiles
6 flour tortillas
4 c. (16 oz.) Monterey Jack Cheese
10 large eggs
3/4 c. half and half
1/2 t. ground cumin
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. black pepper
1/2 t. salt

Lightly oil a 9x13-inch casserole dish. Spread one can of green chiles on the bottom of the pan. (or 1/2 can if using just one can). Top with 3 of the tortillas, tearing or cutting them into 1"x1" pieces. Add 2 cups of the cheese. Repeat layers (chiles, tortillas, cheese). Whisk eggs and half and half together. Add all spices to egg mixture and mix well. Slowly pour egg mixture over entire top layer. Cover with foil and refrigerate overnight. Preheat oven to 350o F. Remove foil from baking dish and bake 45 minutes or until lightly browned and bubbly. Cool slightly and cut into serving pieces. Serve with picante sauce. Serves 8.