(A hearty breakfast before hitting the trail)
Prep time: 15 minutes; cook time: 8 minutes. serves 1
2 green chiles, canned, drained
1 ounce cream cheese, softened
1/2 ounce cheddar cheese, shredded
3 eggs, scrambled
1/2 ounce Monterey jack cheese, shredded
1 tablespoon tomatoes, diced
2 ounces prepared enchilada sauce, prepared,
1 flour tortilla
4 ounces homefried potatoes
Blend cream cheese and cheddar cheese to combine. Carefully stuff each green chile with the cheese mixture, and form into a smooth cone shape.
In a 7” non-stick pan, heat a small amount of vegetable oil. Sauté stuffed chiles until cheese begins to soften. Add eggs to pan, and allow to cook. As eggs are cooking, incorporate air by lifting firm eggs from the edges, and allowing liquid eggs to flow underneath. This will help make a fluffy frittata. As all the eggs set up, flip the frittata in the pan to cook the second side.
For service, ladle the enchilada sauce onto a plate. As the frittata finishes cooking, slide it out of the pan and onto the pool of sauce. Top frittata with Monterey Jack cheese and diced tomatoes. Finish plate with homefries and flour tortilla that has been warmed and rolled into a cone shape.