CHILAQUILES FRITTATA AS MADE BY ELLEN BENNETT RECIPE BY TASTY

Chilaquiles Frittata As Made By Ellen Bennett Recipe by Tasty image

Provided by Betsy Carter

Categories Breakfast

Time 38m

Yield 6 servings

Number Of Ingredients 21

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8 large eggs
½ cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup crumbled goat cheese, plus more for topping
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 large handfuls tortilla chips
¼ cup fresh cilantro leaves
crumbled goat cheese
fresh cilantro leaf
flaky sea salt
olive oil
salsa verde
avocado, sliced
pickled vegetable
mexican crema
white onion, thinly sliced
crushed red pepper flake
pepita
lime wedge

Steps:

Preheat the oven to 350°F (180°C)
In a large bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Add the goat cheese and whisk to incorporate.
Melt the olive oil and butter together in a 10-inch (25 cm) cast iron skillet over medium heat. Add the egg mixture and sprinkle the tortilla chips, more goat cheese, and the cilantro leaves on top. Season with black pepper. Cook for 4-5 minutes, until the eggs begin to set and start to pull away from the sides of the pan.
Transfer the frittata to the oven for 16-18 minutes, until the eggs are fully set and puffy.
Let the frittata cool slightly, then top with more goat cheese, flaky salt, black pepper, olive oil, and cilantro. Slice and serve with salsa verde, pickled vegetables, avocado, and other toppings of choice.
Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 15 grams, Fat 36 grams, Fiber 1 gram, Protein 14 grams, Sugar 1 gram