Mexican Egg Bake

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 2 Tbsp unsalted butter
  • 4 scallions , trimmed and minced
  • 4 cans green chilies , drained, seeded and chopped (wear rubber gloves)
  • 3 tomatoes , seeded and chopped
  • 8 eggs , lightly beaten
  • 1/2 Lb cheddar cheese , shredded
  • 1/4 Cup cilantro , or parsley, chopped
  • 1/4 tsp salt to taste (optional)
  • 1 Cup salsa
Turn on broiler. Melt butter in a heavy ovenproof skillet over medium heat. Saut'e scallions 4-5 minutes or until tender. Stir in chilies and tomatoes and simmer about 3 minutes, stirring occasionally, until tomatoes are softened. Stir in beaten eggs, cheese and cilantro. Season with salt and pepper to taste. Cook over medium low heat 5-6 minutes until eggs are almost set in the center. Place skillet under broiler about 1 minute or until eggs are just set. Do not overcook. Serve frittata cut into wedges with salsa.
Calories
540 Cal
Fat
40 g
Carbs
16 g
Protein
30 g
Fiber
3.5 g
Sugar
9.5 g
Cholesterol
500 mg
Sodium
2100 mg


Nutrients

Fiber     3.5 g
Fat     40 g
Sugar     9.5 g
Carbs     16 g
Protein     30 g
Calories     540 Cal

Fats

Fat, Poly     3.6 g
Fat, Mono     13 g
Fat, Sat     20 g
Fat, Trans     0.7 g
Fat, Percent     67 %

Vitamins

Vitamin, K     59 mcg     49 %
Vitamin, A     3100 IU     100 %
Vitamin, B12     1.4 mcg     59 %
Niacin     1.4 mg     8.9 %
Riboflavin     0.8 mg     64 %
Vitamin, C     66 mg     73 %
Vitamin, D     48 IU     8 %
Vitamin, B6     0.5 mg     31 %
Vitamin, E     3.5 mg     24 %
Panto, Acid     1.6 mg     32 %
Choline     260 mg     48 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     540 mcg     54 %
Phosphorus     560 mg     80 %
Magnesium     64 mg     15 %
Copper     0.3 mcg     29 %
Fluoride     28 mcg     700 %
Zinc     3.6 mg     33 %
Cholesterol     500 mg     1.2 %
Sodium     2100 mg     140 %
Selenium     36 mcg     66 %
Manganese     0.4 mg     5 %
Potassium     820 mg     17 %
Iron     3 mg     38 %