This Frittata has become a guest favorite. It’s light and fluffy and so quick and easy to prepare. While you can add any type of sauteed veggies you’d like sometime less is more! Flavored with diced New Mexico green chiles and thickened with corn masa the taste is reminiscent of a tamale. Enjoy!
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Prep Time:
20 Minutes
Cook Time:
1 Hour
Total Time:
1 Hour and 20 Minutes
Servings: 8 - 10
Ingredients:
- ½ cup (1 stick) butter
- ½ cup corn masa
- 8 large eggs
- ½ tsp salt
- ½ tsp white pepper
- 1 cup milk
- 1 cup (16 oz) ricotta cheese
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese
- ½ cup grated parmesan cheese
- 8 oz (8 heaping Tbs) diced green chile or to taste
Instructions:
-
Heat butter over medium heat in saucepan until it melts and foaming.
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Stir in masa and whisk to make roux stirring constantly. Remove from heat.
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Wisk eggs in large bowl until blended, add salt, pepper, ricotta, sour cream, and chile until combined.
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Add cooled roux and whisk until smooth. Stir in milk and cheeses and stir to combine.
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Spray a 9 x 13 inch casserole dish or large skillet with non-stick cooking spray.
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Pour mixture into casserole dish / skillet.
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Bake at 350 degree oven for 50 minutes or until set.
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Cool for 10 minutes and cut into 8 to 10 portions.
Recipe Cuisine: New Mexican
