How To Make Chilaquiles Frittata With Katie Lee

CHILAQUILES FRITTATA... in the Hamptoms INGREDIENTS: 10 eggs 2 cups crushed tortilla chips ¼ cup cilantro 1/4 teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 1 cup chopped tomatoes 8 scallions, white parts only, thinly sliced 1 cup corn (cut from the cob or thawed if frozen) 1 serrano pepper, minced 1 (four ounce) can green chiles 1 cup grated Monterey Jack/Cheddar blend cheese Sour cream and salsa, for serving DIRECTIONS: Preheat oven to 300 F. In a large bowl, whisk eggs. Add chips, cilantro, and pepper. Set aside. Heat olive oil in a large ovenproof nonstick skillet over medium high heat. Add scallions and Serrano pepper and sauté until tender. Add tomatoes, corn, and chiles and cook about 3 minutes. Pour in egg mixture and top with cheese. Transfer to oven and cook for twenty minutes. (The temperature is low and this cooks longer than a typical frittata. I find that cooking eggs low and slow like this gives better flavor and texture and you don’t get that overdone egg taste.) Cut into wedges and serve with sour cream and salsa if desired.