Crispy fried wedges of corn tortillas are cooked inside this southwestern-style frittata along with green chiles and cheddar cheese, including a garnish of chopped tomato and fresh cilantro.

Tex-Mex Frittata

6 corn tortillas

3 tablespoons vegetable oil

1/2 cup chopped onions

1 (4-ounce) can diced green chiles

6 large eggs, beaten

1/2 teaspoon kosher or sea salt, or to taste

Freshly ground pepper to taste

1 cup shredded cheddar cheese

1 medium ripe tomato, chopped

2 tablespoons chopped fresh cilantro

Salsa for garnish

1. Stack tortillas and cut into 12 wedges; separate.
2. Heat oil in 10-inch skillet just until hot. Fry tortilla wedges over medium-high heat until crisp, stirring frequently. Reduce heat and add onions, cooking until onions begin to soften.
3. Add beaten eggs, salt and pepper. As eggs begin to set at the bottom and sides, gently lift cooked portions with spatula so that uncooked egg can flow to bottom. Do not stir.
4. When nearly set, sprinkle with the cheese, cover, and heat until cheese has melted and egg is cooked to desired doneness.
5. Sprinkle with chopped tomato and cilantro. Serve in wedges garnished with salsa.

Makes 4 to 6 servings.

Nutritional Information Per Serving (1/4 of recipe): 415.9 calories; 61% calories from fat; 28.5g total fat; 346.9mg cholesterol; 647.6mg sodium; 341.1mg potassium; 21.6g carbohydrates; 3.5g fiber; 2.7g sugar; 18.2g net carbs; 19.2g protein.

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