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Alex avoids those restaurant crowds and shows us how to make a fluffy southwestern frittata for a delicious gluten-free brunch at home!
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Southwestern Chilaquile Frittata
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
1 zucchini, thinly sliced into rounds
1 cup corn tortilla chips, lightly crushed
1 dozen eggs
1 tablespoon water
1/4 cup Wholly Salsa Medium dip, plus extra to serve
1/2 cup manchego cheese, shredded
Kosher salt and ground black pepper, to taste
3 scallions, chopped, to serve
Wholly Guacamole Homestyle dip, to serve
Sour cream, to serve
1.Preheat oven to 350F.
2.Preheat a 9-inch cast-iron skillet or other ovenproof skillet over medium heat. Add olive oil and swirl to coat the surface of the pan. Add onions, season with salt and pepper and cook until soft and golden brown. Add the zucchini and tortilla chips and cook another 2 minutes until both have softened. Remove from heat.
3.In a large bowl whisk together eggs, water, Wholly Salsa Medium dip, salt and pepper. Pour egg mixture into the skillet and stir to evenly distribute the vegetables and tortilla chips. Sprinkle the manchego cheese over the egg mixture and place in oven to bake for 25-30 minutes, or until the eggs set, the frittata puffs and turns golden brown. Remove from the oven, slice and serve with scallions, Wholly Guacamole Homestyle dip, Wholly Salsa Medium dip and sour cream on the side.
Serves 6-8
