Breakfast or brunch are both excellent times to enjoy this frittata with cottage cheese and green chiles. Make it the day before and reheat each serving in the microwave if you want to serve it for an early morning breakfast.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch frittata |
Ingredients
- 10 large eggs, beaten
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 (16 ounce) container low-fat cottage cheese
- 1 cup shredded Cheddar cheese
- 1 (7 ounce) can diced green chile peppers, drained
- ¼ cup melted butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch baking dish.
- Mix eggs, flour, baking powder, and salt together in a large bowl. Stir in cottage cheese, Cheddar cheese, chile peppers, and melted butter. Pour into the prepared baking dish.
- Bake in the preheated oven for 15 minutes. Reduce the heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes.
- Remove from the oven and allow to cool slightly before cutting and serving.
- You can use any combination of regular or low-fat cheeses in this recipe.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 621 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe, especially for weekend company or a holiday breakfast. My comments are: 1. It reheats really well in the microwave. Great if you want to make the day before. 2. Add a dash of heat – cayenne, hot sauce or tabasco. 3. I think the cook time is misleading. It says to bake 35-40 minutes after turning the oven down but that should be the total bake time, so really only another 25 minutes. 4. Experient with other veggies. Try sauted onions, bell pepper and spinach – so good.
1) I really appreciate the extra protein with the addition of the cottage cheese. You don’t even taste it. 2) Just as good cold. I eat it on the way to work and it’s great. 3) I took the butter out. I don’t feel like it is missing anything.
I just made this & it’s so good!! I followed the recipe except for a couple of changes. I only had a small can of green chilies, about 4 oz, so I added black pepper, a little garlic salt & a few dashes of Cholula hot sauce. I added some chopped up ham steak that I had for heartiness. I need little compact breakfasts for my commute to work, so I made them in silicon muffin pans, lightly greased with butter. I baked at 400 for 10 minutes, then dropped heat to 320 for 15 minutes. The fork came out clean when I tested for doneness, so I pulled them out. They are delicious!! Thank you so much for the great recipe. I’ll definitely make them again. Great way to use up leftover stuff in the fridge.
This is a great dish. I got this recipe from a classmate in 1989 at a class reunion. I’ve been making it ever since and even owned and operated a catering business years later where I used this dish in many different ways with any available ingredients. It always drew rave reviews. Serve it hot or at room temperature. It freezes wonderfully too !!
I found this pretty easy to make, even as someone just learning to cook. My family and I loved it and it does reheat well. The only thing I can suggest is to maybe top it with a bit more cheese, as my mother thought that may make it even better.
Delicious
I have made this recipe as per the directions and ingredients. EXCELLENT! I have left out the flour and baking powder and added another 2 eggs. EXCELLENT and lower carbs. I’ve added cooked meats and that is my husband’s favorite combination. It is wonderful for family brunches. I also have left it at family doors to maintain social distancing. It’s full of protein and is easy to reheat.
Made the recipe verbatim aside from adding some bacon I needed to use. For the cooking time I did the 15 mins at 400 but only 20 minutes at 325 and it was the perfect texture. Hubs even liked it and he’s a bit particular. Will keep this method in the back pocket. Turned out great!
We enjoyed this frittata. It was perfect for a Sunday morning breakfast. I halved the recipe and baked it in an 8″x 8″ pan. I think next time I would up the amount of chile, we like more spice. It was delicious!
I added some chopped bell pepper, onions, and mushrooms. So delicious and fluffy!
Delicious as written! I did put some picante sauce on it before eating. I will make this one again!
I put these ingredients together for a frittata for one. I used two eggs, 1/4 cup cottage cheese, 1/4 cup cheddar cheese, 1/8 cup flour, dash of baking powder and salt, and about 2 tablespoons of green chiles. I buttered a small frying pan and kept it over medium heat until it was set on the bottom, then put it under the broiler until it started browning – maybe 5 minutes or less. Served it with salsa and avocado slices. Yum! Maybe I’ll make it again and post it as an original recipe…
This is delicious as written or with any number of added ingredients. I’ve added bacon and sausage. I’ve left out the chilies and added tomatoes and bacon. I’ve used mushrooms. It’s a fantastic versatile recipe.
I left out the flour, butter and baking soda for a healthier option. Turned out great!
I began frying up some thinly sliced yukon gold potatoes and onions, to use up some produce before we went away. Then I found this recipe, and followed it, but added the egg mixture to the potato/onion mix. I think the flour was not needed. The fritata came out very dry. Perhaps the time could be reduced. It was disappointing since the ingredients seemed like the result would be rich and delicious.
I had to 1/2 the recipe, but added 1 full can of diced chilies to give the frittata more flavor, and also added finely chopped green onion tops, and some onion, red pepper flakes. This is too much for my small 6c. muffin tin. ..probably could have made 2 more.
Always a Hit! I add an extra cup of cheese and add about 2 Tblsp Chopped Sliced Jalapeño Chiles like the ones in nachos for an extra zing.
I’ve made it 3 times and it’s great! easy to make! This time I used sweet peppers in addition to the green chilis. I only put in 8 oz of cheese but it’s still really good!
This recipe tastes great, and I will definitely be making it again, but it still leaves something to be desired in regard to flavor. My husband and I both had this fresh from the oven, and we each said cayenne pepper would complement this recipe well. So we went ahead and sprinkled some on our respective pieces and thought it was a good addition. We also tried red pepper flakes, and while we liked this as well, we both felt it would taste better if it was added during the mixing stage of the recipe and could be cooked along with the other ingredients. We also plan to try adding diced onions to the next batch, since we like that flavor and they should add a nice crunch.
It was delicious!! Very easy to make!! I ate it for breakfast and dinner!!
This is my go-to recipe from brunches. Sometimes I leave out the green chilies and put in broccoli, sweet bell pepper, or whatever veggies that I have on hand.