GREEN CHILE FRITTATA

Green Chile Frittata image

Provided by Gabriela Rodiles

Time 30m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
6 ounces sweet or spicy sausage links, casings removed
1 cup shredded hash browns, thawed
6 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded sharp Cheddar
3 tablespoons cottage cheese
One 4-ounce can mild diced green chiles
One 14-ounce can petite fire roasted diced tomatoes, lightly drained
Half a small white onion, diced
1/4 cup cilantro leaves, chopped
Juice of 1 lime

Steps:

Preheat the oven to 450 degrees F.
Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up with a wooden spoon, until just browned, about 2 minutes. Transfer to a paper-towel-lined plate.
Add the remaining 2 tablespoons oil to the skillet. Add the hash browns and cook, stirring occasionally, until softened and golden in spots, about 4 minutes.
Meanwhile, add the eggs to a medium bowl and sprinkle with salt and pepper. Whisk to combine, and then stir in the Cheddar and cottage cheese.
Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
Transfer to the oven and cook until set, about 5 minutes.
Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
Run a rubber spatula around the edge of the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with the salsa.