Monterey Jack and Red Pepper Frittata

Featured image for post: Monterey Jack and Red Pepper Frittata


  • 8 eggs
  • 3/4 cup HATCH® Organic Red Enchilada Sauce, divided
  • 3 tbsp milk
  • 2 tbsp drained HATCH® Select Diced Green Chiles
  • 1/4 tsp pepper
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 1/2 cup finely chopped red pepper
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp chopped fresh parsley


  1. Preheat oven to 350°F. Whisk together eggs, 1/4 cup red enchilada sauce, milk, diced green chiles, and pepper until blended.
  2. Heat oil in a nonstick ovenproof skillet set over medium heat; cook onion and red pepper for 2 to 3 minutes or until vegetables start to soften.
  3. Pour egg mixture into pan; cook for about 5 minutes or until eggs start to set around the edges. Layer cheese and remaining Red Enchilada Sauce over top.
  4. Transfer to the oven for 10 to 15 minutes or until the eggs are set and cheese is melted. Loosen from edges and turn out onto a cutting board or serving dish. Sprinkle with parsley.
  5. To serve, cut into wedges.