Mexican Frittata

Tip: can be prepared the night before and baked in the morning.

Serves 6


Mexican Frittata
  • 5 Eggs beaten
  • ¼ cup of flour
  • 1 4-oz can chopped green chilies
  • 8oz cottage cheese
  • 2 Tbsp butter, melted
  • ½ tsp baking powder
  • 2 cups shredded Monterey Jack cheese


Preheat oven to 400 degrees. In a mixing bowl, beat the eggs, then add the flour, chilies, and cottage cheese and beat well at medium speed with mixer. Stir in remaining ingredients and pour into well-greased 9-inch pie plate. Bake for 10 minutes, then reduce to 350 degrees and continue baking for 20 to 22 minutes, or until set. (Take out a few minutes before serving to allow cheese to set). Cut into six wedges.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134


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