Recipe Directions
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Ingredients
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12 corn tortillas
2 7 oz cans diced green chilies
3 c grated Pepper Jack cheese
1 c onion, chopped
2 oz black olives, chopped
3/4 c bell peppers (yellow, red or both) chopped
1/4 c cilantro, chopped
10 eggs, beaten
3/4 c milk
1 / 2 tsp cumin
1 /2 tsp onion salt
1 /2 tsp garlic salt
1 /2 tsp salt
1 /2 tsp black pepper
paprika
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Directions
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Lightly oil a 9x13 baking dish. Toss chilies, onion, olives, peppers, cilantro and cheese together in a bowl. Cut tortillas into 1 inch strips and palce to cover bottom of pan. Cover with 1 cup of cheese mixture. Repeat layering until ingredients are used up. Whisk eggs and milk together and add all spices except paprika. Slowly pour egg mixture over top layer of fritatta. Sprinkle with paprika. Cover with foil and refrigerate overnight.
Preheat oven to 350 degrees. Remove foil and bake fritatta for 45 minutes until lightly browned and bubbly.
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Yield
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Serves 8-10
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