Denver Green Chili

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Recipe of the Week - 9/10/11

Individual Veggie Fritattas

I taught a chile class yesterday at Nick's Garden
Center. I made 3 recipes - this one, Green Chili with
Posole, and Orange, Chile, and Almond Rice Salad.
I got dozens of requests for all the recipes. The
Others will be sent out shortly! (Editing takes time)

This recipe is one of my favorites - not just because
it's really good, but it is also very simple to make,
fail-proof, and fabulous for brunch or a party.
This is also gluten-free, nutritious, and low-fat.
You can reduce the olive oil if you want to lower
the fat even more.

This recipe is extremely easy to scale. You need
to plan on roughly one egg per fritatta. The proportions
are for 1 dozen and you just double or triple for
2 or 3 dozen. Another plus to this recipe is that
they cook up perfectly and just slide right out of
the muffin pans; they have good texture and hold
their shape. You don't have to worry about them
collapsing like a souffle.

The proportions here are rather light on the chiles.
This means that you can make them with a hot
chile and most people will still love them. I made
one batch with mild chiles and one with hot (Sandia).
With the mild you could barely taste the chiles. If
you are making this with mild or medium and want
the chile taste to stand out, I would double the
amount of chiles.

Individual Veggie Fritattas


2 tbsp olive oil
1 cup diced onion
1 cup diced zucchini
1 cup diced red bell pepper
1 cup little broccoli florets
1/2 cup chopped cilantro
1/4 cup diced green chiles
1/2 cup crumbled cauliflower florets
1 dozen eggs
1/2 tsp salt
1/4 tsp pepper


1. Preheat oven to 300 degrees. Lightly spray a non-stick
    muffin pan with cooking spray. The broccoli florets need
    to be tiny, no more than an inch long.
2. Saute the onions, zucchini, and red bell pepper in the
    olive oil over medium heat until they are just starting
    to get soft, about 5 minutes .

3. Add the chiles, cilantro, and broccoli florets and saute
    for another minute, mixing well.

4. Fill each muffin cup 1/3 to 1/2 full with the vegetable mixture,
    or evenly among the dozen cups.

5. Break the eggs into a pitcher or 4-cup measuring cup.
    Add the salt and pepper and whisk until very well blended.

6. Pour the egg mixture over the vegetables in the muffin cups.
    Top with the crumbled cauliflower.

7.  Bake at 300 degrees for 30 minutes. Remove and serve.
    They are also very good cold.

Preparation time: 20 minutes
Cooking time: 30 minutes

Makes 1 dozen

Pouring the eggs onto the veggies


Individual Veggie Fritattas

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Have a hot week!




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