Break into spring with a fun brunch frittata

By: Gary Gilligan
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Good day kids, we have made it past the halfway point in April. Taxes are paid, or extended, Spring break is over and the weekend is supposed to be great — warm weather.
Well, I continue our journey of brunch season with my all-time favorite brunch recipe. And with Cinco De Mayo and Mother’s Day just ahead, you will want to try this out.

Green Chili Frittata


  • 3 cups yellow corn chips (about 40) coarsely crushed
  • 1 ½ cups salsa verde (green salsa)
  • ½ lime
  • 12 eggs
  • ¾ cup milk
  • 1 cup (4 ounces) shredded Colby and jack cheese blend
  • 2 tablespoons snipped, fresh cilantro
  • 1 medium onion, chopped
  • 1 large poblano seeded and diced. (can use green bell pepper)
  • 2 small garlic clove, pressed
  • 1 cup diced cooked chicken
  • 1 plum tomato, sliced


  1. Preheat oven to 350 degrees. In medium bowl combine crushed chips, salsa and lime juice from half of lime. Mix well and set aside
  2. In large bowl combine eggs, milk, ½ cup of cheese and cilantro, whisk until well blended. Add tortilla chip mixture and mix well.
  3. Heat an oven-proof 12-inch skillet over medium heat until hot. Spray skillet with non-stick spray. Add onions, peppers and garlic to pan. Cook and stir for about 3 minutes. Add chicken, stir well. Pour egg mixture carefully over ingredients in skillet (do not stir). Place in oven: Bake 22-25 minutes or until the egg mixture is set in the center. Remove from oven.
  4. Arrange the tomato slices in a circular pattern on top of frittata. Sprinkle with remaining cheese. Garnish with additional cilantro and serve.