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| Fiesta Frittata Casserole |
"Quick and clean, this casserole is the proper summer season dish. Cheese, diced chile peppers, green onion, fresh parsley, corn, and different tasty ingredients are whisked into eggs and baked. This veggie deal with is tremendous for picnics, events, and other summertime gatherings. You can reduce the cooked casserole into small squares and serve with toothpicks and salsa for dipping."
Ingredients :
- eight eggs
- 2 cups sour cream
- 1 cup shredded Cheddar cheese
- 1 (four ounce) can diced inexperienced chile peppers, drained
- 1 inexperienced onion, minced
- 1/four cup chopped fresh parsley
- 1 cup frozen corn kernels
- 1 (15 ounce) can black beans, rinsed and tired
- 1/four cup chopped purple pepper
- 1/4 cup bacon bits
- 1 cup clean salsa
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C). Lightly grease a 9x13 inch baking dish.
- In a big bowl, whisk together the eggs, sour cream, Cheddar cheese, inexperienced chile peppers, green onion, and parsley. Mix within the corn, black beans, purple pepper, and bacon bits. Transfer to the organized baking dish.
- Bake half-hour inside the preheated oven, or until a knife inserted inside the center of the casserole comes out clean. Serve with the clean salsa.
Notes :
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