Print Recipe

Tasty Tamale Frittata

Tasty Tamale Frittata

Ready in less than 30 minutes, this Tamale Frittata is an easy and delicious way to use leftovers. For a crispier texture, bake, then broil it for 1 to 2 minutes.

Ingredients

  • 2 teaspoons vegetable oil
  • 3 to 4 (about 10 ounces total) prepared savory beef or chicken tamales, cut into bite-size pieces
  • 5 large eggs
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese
  • Green tomatillo salsa, warmed

Instructions

  1. Heat oil in large skillet over medium heat. Add tamale pieces; cook, stirring occasionally, for about 5 minutes or until golden brown.
  2. Beat eggs and evaporated milk in large bowl until blended. Add to skillet; cover. Cook over medium-low heat for 6 to 8 minutes or until center is set.
  3. Top with cheese; cover. Remove from heat. Let stand for 2 minutes or until cheese is melted. Serve topped with salsa.

Yield: 6 servings

Cook’s Tip: If you’d like your cheese broiled instead of melted, place cooked frittata in an oven-safe skillet under the broiler for 1 to 2 minutes or until speckled brown. This frittata can also be made with any leftovers you have: cooked, thinly sliced beef or chicken, cooked corn kernels, cooked zucchini cubes, spinach.

Nutritional Information: Calories per serving 290 Calories from fat 160

% Daily Value *: Total Fat 18g 28% Saturated Fat 8g 41% Cholesterol 215mg 71% Sodium 290mg 12% Carbohydrates 12g 4% Dietary Fiber 1g 4% Vitamin A 8% Vitamin C 2% Calcium 30% Iron 10% Sugars 3g Protein 19g

* Percentage Daily Values are based on a 2000 calorie diet.

Recipe and photo credit: Very Best Baking


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.