Tamale Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 6 eggs
- pinch kosher salt
- pinch black pepper
- 3 leftover tamales husks removed
- 1/2 c leftover canned corn drained
- 2 spring onions sliced
- 2 tbsp half n half
- 1 c grated cheddar cheese
- 1/8 tsp new mexico chili powder bolner's fiesta brand
- 15 oz wolf brand chili w/o beans
- 1/2 c grated cheddar
- Carbohydrate 39.9921124996534 g
- Cholesterol 227.325 mg
- Fat 69.0462749998937 g
- Fiber 0.886874973557124 g
- Protein 71.8523124999223 g
- Saturated Fat 43.8050481249813 g
- Serving Size 1 1 Recipe (1379g)
- Sodium 1950.2912499936 mg
- Sugar 39.1052375260963 g
- Trans Fat 3.58929687498242 g
- Calories 1064 calories
Heat the oven. Prepare a casserole dish with pan release spray; set aside. (Mine is a 2 qt round one. A 9"x13" would be too large.) Put the canned chili in a saucepan to heat on low for topping the frittata. Grated the cheese (1-1/2 C, divided use) and set handily by. Slice the spring onions; put them in the casserole dish. Add the corn, being sure it is well-drained. Cut the tamales into 8 pieces each, and arrange them evenly in the casserole dish on top of the corn and spring onions. Beat the eggs together with the Half N Half and seasonings. Pour the beaten eggs over the other ingredients in the casserole; top with 1 C of grated cheddar. Bake as directed. About 10 minutes before the casserole is done, heat the canned chili for topping. To serve: cut into serving size pieces, top with chili and more cheese.
