• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Neon Kitchen

  • Recipes
  • Tips
  • About
  • Nav Social Menu

SPICY CHIPOTLE FRITTATA

April 24, 2020 By The Neon Kitchen Leave a Comment

Jump to Recipe Print Recipe
  • Spicy chipotle frittata

Chipotle peppers in adobo are one of my favorite ingredients to experiment with lately. I’m averaging a couple jars of these babies a month. Adding them to a recipe is a great way to infuse a little smoke and spice to a dish. Plus, they are essentially freebies in the nutritional department, so it’s a win/win.

  • Spicy chipotle frittata

I did a little research to find out exactly what was in this little jar I reach for so frequently. I learned the chipotle peppers are typically jalapeños, although they could be any other small pepper that has been dried and smoked. The sweet, tangy adobo sauce they come jarred in is a simple marinade of vinegar, salt, garlic and paprika. Sounds fantastic, right?

Now that I’ve piqued your chipotle pepper interest, let me introduce you to this truly delicious frittata. Chipotle peppers lend their distinct smoky flavor, and it is packed with vegetables and protein.

You’re going to love this frittata. In fact, if you’re anything like me, you’ll be eating it a lot more often than just for breakfast.

  • Spicy chipotle frittata
Spicy chipotle frittata with avocado and salsa plated
Print Recipe

Spicy Chipotle Frittata

A fritata so delicious, you'll be eating your breakfast for lunch and dinner!
Prep Time25 mins
Cook Time25 mins
Course: Breakfast
Cuisine: Spanish
Keyword: Vegetarian
Servings: 6
Calories: 324kcal

Ingredients

  • 1 tbsp olive oil
  • 12 ounces baby gold potatoes, cut into ½” cubes
  • 3 finely chopped chipotle peppers + 2 tablespoons of adobo sauce from the jar. I use La Costeña
  • ½ cup vegetable stock
  • 1 yellow onion, diced
  • 1 red onion, diced
  • 3 large garlic cloves, minced
  • 1 ¼ cups cooked and rinsed black beans
  • 1 bunch of Swiss chard, leaves separated from stems. Slice the stems and cut the leaves into long, thick ribbons
  • salt to taste, I used about 1½ tsp
  • 10 large eggs (6 whole eggs + 4 egg whites)
  • ¼ cup milk, I used 2%

Toppings

  • avocado
  • salsa
  • cilantro

Instructions

  • Preheat oven to 350℉.
  • Heat a 10” or larger cast iron skillet over medium heat and add the olive oil.
  • Add the potatoes, chipotle peppers and adobo sauce, vegetable stock, yellow and red onions, garlic, black beans, Swiss chard stems only and salt to the skillet. Stir to combine and cook over low-medium heat for about 15-20 minutes, stirring occasionally, until the stock has mostly cooked off, and the potatoes aren’t crunchy anymore.
  • Add the Swiss chard leaves, and stir to combine. Cook another 3-5 minutes over low heat until the leaves wilt and the liquid has mostly cooked off.
  • Meanwhile in a separate bowl, whisk together the eggs and milk.
  • Bring the heat up to medium, and pour the egg mixture into the cast iron skillet. Immediately stir to combine all ingredients before the eggs have a chance to set. Cook undisturbed for 2 minutes.
  • Transfer the skillet to the preheated oven and cook for about 20 minutes. Turn on broil and cook for an additional 3 minutes. The frittata is finished when the eggs are set and the top has begun to brown. Let the frittata rest out of the oven for 5 minutes before serving. Serve warm, and I highly recommend topping with avocados, cilantro and salsa.

Mention @the.neon.kitchen or tag #theneonkitchen!

Filed Under: All Recipes, Breakfast Tagged With: gluten free, swiss chard, black beans, Eggs, frittata, Vegetarian, salsa, Healthy, cast iron skillet

Previous Post: « ROASTED VEGGIE TACOS WITH LIME CREMA
Next Post: BLACK BEAN AND VEGGIE ENCHILADAS »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Behance
  • Email
  • Instagram
  • Pinterest

Welcome to The Neon Kitchen!

Here you’ll find delicious recipes artfully plated with tips to turn your meals into masterpieces.
Read more →

Email Updates

Subscribe and never miss a post!

MOST RECENT

Tomatillo and black bean enchiladas

TOMATILLO AND BLACK BEAN ENCHILADAS

Minestrone soup in a bowl.

SLOW COOKER MINESTRONE SOUP

Grilled Asian Salmon Bowl

GRILLED ASIAN SALMON BOWL

Footer

  • Behance
  • Email
  • Instagram
  • Pinterest

Copyright © 2023 · theneonkitchen.com