We received a request for a recipe on our Instagram page @adamshousebb for our Green Chili Oven Frittata. This is a staple here at the Adams House B&B as it is easy to make, feeds a lot at one time, and has some of that Texas flair with the chilies added. Have fun with it by adding or subtracting ingredients as you like. This recipe is also in our cookbook Our Texas Table which can be purchased at the B&B or on our website at www.theadamshouse.com. Happy cooking!
6 slices of bacon or 1/2 bulk pork sausage (optional)
1 T. butter
1/4 C. green onions, thinly sliced
1/3 C. red bell pepper, diced
6 large eggs
1 C. shredded Monterrey Jack cheese
1 4 oz. can chopped green chilies
1 can RO-TEL tomatoes and green chilies, drained and rinsed
Salt and pepper to taste
Preheat oven to 350*F. Spray a 9-inch pie plate with cooking spray. Set aside. In a skillet, fry the bacon or sausage until cooked and set aside. When cool, crumble the bacon into small pieces. In a skillet add butter, onion, and red bell pepper. Saute until soft. In a medium bowl, beat the eggs; add 3/4 cup of cheese, green chilies, Ro-Tel, salt and pepper. Stir to combine. Fold in meat and onion mixture. Pour egg mixture into pie plate. Carefully place on middle rack of preheated oven. Bake for 30 minutes or until the middle is set. When finished remove from oven, sprinkle remaining 1/4 cup of cheese over the top and cover with a plate for 5 minutes. Serve with salsa and sour cream. VEGETARIAN OPTION: Omit the bacon/sausage for a delicious meat-free breakfast.