Blue Corn Chip Frittata
serves 2
Finding out I have an egg allergy was a serious whap upside the head. But don't think I don't love you just because you can eat this fast and fabulous frittata and I can't. I still love you.
Read more about this recipe at Karina's Kitchen.
Organic blue corn chips (enough to create one layer in an omelet pan)
2 tablespoons salsa
3 ounces Jalapeño Pepper Jack or cheddar cheese, shredded
4 large eggs
1/3 cup light cream
4 cherry tomatoes, halved
Fresh chopped cilantro
prep: 15 minutes
total: 40 minutes
8-inch oven-safe omelet pan
grater
whisk
1. Preheat the oven to 375F. Lightly oil an oven-safe 8-inch omelet pan.
2. Layer the blue corn chips in the bottom of the prepared pan. Top each chip with a dab of salsa. Sprinkle with most of the shredded cheese.
3. Whisk the eggs with the cream till fluffy. Pour the mixture all over the chips. Finish with the rest of the cheese. Top with the halved tomatoes and a dusting of fresh cilantro.
4. Bake for 20 to 25 minutes or until the eggs are set and the frittata is golden.
