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Chili relleno frittata

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This is a quick meal that can be used for breakfast lunch or dinner. Be sure to use a small cast iron skillet or an oven proof skillet to allow the cheese to brown under the broiler.

This recipe can also be made using a small carton of egg beaters. The frittata will rise more than using regular eggs and may take a couple of extra minutes to cook under the broiler.

6 eggs, beaten or 1 box of egg beaters

1 small can fire roasted diced green chilies

1/2-3/4 cup pepper jack cheese

1 tbsp butter, salted

1/4 tsp black pepper

1 small can spicy tomato sauce such as El Pato for drizzling -optional

Set oven to broil-low. In small mixing bowl beat eggs and add diced chilies and black pepper. In small oven-proof skillet,melt butter. Add eggs and sprinkle with cheese.

Allow to cook on the stove top for a couple of minutes and transfer skillet to the oven. Broil on lowest setting for 5-7 minutes until the cheese is bubbly and browned. Cut into slices and serve immediately. Drizzle with spicy tomato sauce if desired.

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