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Frito Pie Frittata

Printable Version

If you ever have the feeling that an Italian-style frittata would be just about the best thing ever if only it showed up with Tex-Mex flavors, this might be the recipe for you. It’s a breakfast or brunch dish that can be easily adjusted upward to serve large (and hungry) hordes of friends and family.

10 eggs
2 green onions, green and white parts, chopped
1 tablespoon chopped parley
½ tablespoon crushed red pepper   
4 tablespoons taco or chili seasoning blend
Salt and pepper
1 ½ pounds ground beef
¾ cup chopped yellow onion
2 tablespoons water
1/3 cup Fischer & Wieser's Salsa a la Charra
1/3 cup Fischer & Wieser's Hot Habanero Salsa
2-3 tablespoons Fischer & Wieser's Especial Pasilla Chile Sauce
1 cup Frito corn chips
1 cup shredded Mexican four-cheese blend
1 Roma tomato, chopped

Preheat the oven to 350 degrees. In a bowl, beat the eggs with the green onion, parsley and red pepper. Lightly season with about have the seasoning blend, plus salt and pepper. Pour the eggs into a 9 X 16-inch ovenproof baking dish and place on the middle rack of the oven until top is set, 10-12 minutes. Remove from the oven.

Meanwhile, cook the ground beef with about ½ the onion in a pan and drain off as much fat as possible. Stir the remaining taco or chili blend into the meat, adding the water to help incorporate.  Add the salsa and pasilla sauce. Simmer for about 10 minutes to let flavors. Spread cooked ground beef over the top of the egg frittata, followed by the remaining (raw) onion and the Fritos. Top with the cheese and return to the oven until cheese is melted and golden brown on top. Serve warm family style, topped with chopped tomato, for people to take as much as they want. Serves 8.