Green Chiles and Rice Frittata

Italian Green Chiles and Rice Frittata Recipe with Cheddar and Tomato

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Green Chiles and Rice Frittata is a delicious and flavorful dish that combines the heat of green chiles with the creaminess of eggs and cheese. This frittata is perfect for breakfast, brunch, or even a light dinner.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are similar to omelettes but are typically thicker and cooked in a skillet in the oven. The addition of green chiles and rice to this frittata gives it a unique and spicy twist.

Ingredients

0.5 cup of sliced green onions
1 tbsp of butter or margarine
6 beaten eggs
0.5 cup of milk
0.75 tsp of salt
0.25 tsp of hot pepper sauce
2 cups of cooked rice
1 medium chopped tomato
1 can (4 oz or 113 g) of chopped green chiles
1 cup (4 oz or 113 g) of shredded cheddar cheese

How to prepare

In a small skillet, cook onions in butter over medium heat until tender, but not browned.
In a bowl, beat eggs with milk, salt, and pepper sauce.
Stir in rice, tomato, and chiles.
Pour the mixture into the skillet.
Reduce the heat to medium-low.
Cover the skillet and cook until the top is almost set, for about 12 to 15 minutes.
Sprinkle with cheese.
Cover the skillet, remove from heat, and let it stand for about 10 minutes.

Variations

Add cooked bacon or sausage for a meatier frittata.
Use different types of cheese, such as pepper jack or mozzarella, for a different flavor profile.
Add diced bell peppers or mushrooms for extra vegetables.

Cooking Tips & Tricks

Be sure to cook the onions until they are tender but not browned to avoid a burnt flavor in the frittata.

- Make sure to cover the skillet while cooking the frittata to ensure that the top cooks evenly.

- Let the frittata stand for a few minutes after cooking to allow it to set and make it easier to slice and serve.

Serving Suggestions

Green Chiles and Rice Frittata can be served hot or cold and pairs well with a side salad or fresh fruit.

Cooking Techniques

The key to a successful frittata is to cook it low and slow. Be sure to cover the skillet while cooking to ensure that the top cooks evenly.

Ingredient Substitutions

Use olive oil instead of margarine for a healthier option.

- Use brown rice or quinoa instead of white rice for added fiber and nutrients.

- Use canned diced tomatoes instead of fresh tomatoes if they are not in season.

Make Ahead Tips

Green Chiles and Rice Frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve Green Chiles and Rice Frittata on a platter garnished with fresh herbs, such as cilantro or parsley, for a beautiful presentation.

Pairing Recommendations

Green Chiles and Rice Frittata pairs well with a side of salsa, sour cream, or avocado for added flavor.

Storage and Reheating Instructions

Store any leftovers of Green Chiles and Rice Frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Green Chiles and Rice Frittata contains approximately 250 calories.

Carbohydrates

Each serving of Green Chiles and Rice Frittata contains approximately 20 grams of carbohydrates.

Fats

Each serving of Green Chiles and Rice Frittata contains approximately 15 grams of fat.

Proteins

Each serving of Green Chiles and Rice Frittata contains approximately 12 grams of protein.

Vitamins and minerals

Green Chiles and Rice Frittata is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (milk and cheese) and eggs.

Summary

Green Chiles and Rice Frittata is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Green Chiles and Rice Frittata is a delicious and satisfying dish that is perfect for any meal of the day. With its spicy kick from the green chiles and creamy texture from the eggs and cheese, this frittata is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Green Chiles and Rice Frittata. It was many years ago, during a trip to New Mexico, when I visited a quaint little café tucked away in the heart of Santa Fe. The aroma of roasted green chiles wafted through the air, making my mouth water and my stomach rumble with anticipation.

As I perused the menu, my eyes fell upon the words "Green Chiles and Rice Frittata". Intrigued, I decided to give it a try. When the dish arrived at my table, I was immediately captivated by the vibrant green chiles peeking out from the golden brown eggs and fluffy rice. With the first bite, I knew I had discovered something truly special.

I asked the waitress for the recipe, and she kindly obliged, jotting down the ingredients and instructions on a napkin for me. From that moment on, Green Chiles and Rice Frittata became a staple in my cooking repertoire, a dish that never failed to impress friends and family alike.

Over the years, I have made some adjustments to the original recipe, adding my own twist to make it truly my own. But the essence of the dish remains the same - a harmonious blend of flavors and textures that never fails to delight.

The key to a successful Green Chiles and Rice Frittata lies in the quality of ingredients. Fresh green chiles are a must, preferably roasted to bring out their smoky, earthy flavor. I always make sure to use long-grain rice for a light and fluffy texture, and farm-fresh eggs for a rich and creamy base.

To begin, I sauté the green chiles in a bit of olive oil until they are soft and fragrant. Then, I add the cooked rice to the pan, stirring to combine with the chiles. In a separate bowl, I whisk together the eggs, milk, and a pinch of salt and pepper, before pouring the mixture over the chiles and rice.

I let the frittata cook gently on the stovetop until the edges start to set, before transferring it to the oven to finish cooking through. The result is a golden brown masterpiece, with a slightly crispy top and a soft, creamy center.

The beauty of Green Chiles and Rice Frittata lies in its versatility. It can be enjoyed for breakfast, lunch, or dinner, served hot or cold, and with a variety of accompaniments. I like to sprinkle mine with a bit of crumbled queso fresco and a dollop of salsa verde for an extra burst of flavor.

As I sit down to enjoy a slice of Green Chiles and Rice Frittata, I can't help but feel grateful for the serendipitous encounter that led me to discover this delicious dish. It has become a beloved tradition in my family, a recipe that will be passed down from generation to generation.

And so, I continue to whip up batches of Green Chiles and Rice Frittata, each one a testament to the joy of cooking and the power of a good recipe. It may have started as a chance discovery in a small café in Santa Fe, but it has since become a cherished part of my culinary repertoire, a dish that never fails to bring a smile to the faces of those who taste it.