The chips being Siete Grain Free Tortilla Chips. Especially being in the lime flavor. A lovely publicist sent them for me to try and I was terrifically pleased.
Holy heck they are made with cassava flour. I’ve no experience to judge cassava. But I liked it in this application. And avocado oil? I hate avocado but these flippin’ WORK. They work especially well in eggs.
Now as to the danger.
Frying pans that are safe to put in your oven are trouble.
You think “oh this handle is harmless,” and sure, it is when you are using the pan on top of the stove. But not when out of the oven.
Ugh burns. I went on a kick of making this frittata and although I got hep enough to not straight up grab the handle straight from the oven I kept bumping into the skillet. Burned myself around 8 times in a month I think. I should be more careful cooking.
But I should also keep making this frittata because it is stinkin’ delicious.
Frittata Chilaquiles Don’t Get Burned Extravaganza based on this recipe by Joy the Baker
- Olive oil
- Salsa: 1-ish cups pending thickness of salsa and your own taste buds, I never measured
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 chili powder (I used the cheap ol’ grocery brand)
- 1 dash crushed red pepper
- 1-2 oz lime tortilla chips
- Sea salt
- Freaky ground black pepper
- 4 eggs
- Dash almond milk
- 2 oz sharp cheddar
Heat oil in 8 inch skillet. Add salsa and allow to cook until dry-ish. Heat oven to 375 F. Stir spices into the salsa and cook a little but more.Whisk milk, taters and salt n pepper in a separate bowl. Take the skillet off the heat (turn that burner off) and layer in chips. Add the egg mixture. Sprinkle with cheese. Bake 15-25 minutes yeaaaa! Be careful.