Green Chili and Queso Fresco Frittata | culture: the word on cheese
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Green Chili and Queso Fresco Frittata

Photographed by Ben Wheatley

Green Chili and Queso Fresco Frittata

Whitney Otawka
Queso fresco is a favorite cheese to use in Mexico on the breakfast classics huevos rancheros and chilaquiles. Try it on your favorite egg dish, too, including this classic frittata.
Servings 2


  • 4 large eggs lightly beaten
  • 1 tablespoon heavy cream
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Small handful of arugula chopped
  • ¾ cup queso fresco crumbled
  • 1 tablespoon butter
  • 1 cup green chilis such as cubanelle or poblano, diced
  • ¼ cup onion diced
  • 1 clove garlic minced
  • 1 teaspoon parsley minced
  • 1 avocado pitted and diced
  • Pinch of flaky sea salt
  • Pinch of red pepper flakes
  • 1 tablespoon olive oil


  • ►Preheat the oven to 375°F.
  • ►In a large bowl, whisk together eggs, cream, salt, black pepper, arugula, and queso fresco. Set aside.
  • ►In a medium nonstick pan or well- seasoned cast iron skillet, heat butter over medium heat. Add green chilis, onion, and garlic. Cook, stirring occasionally, until vegetables are soft, about 4 minutes. Reduce heat to medium-low, pour in egg mixture, and stir to combine. Allow the eggs to lightly set before gently moving around with a rubber spatula, being sure to scrape the bottom and sides of pan. Continue this process until eggs are fluffy and set but still a little runny on top, about 3 minutes. Top with parsley and transfer to oven. Cook until eggs are fully set, about 3 to 4 minutes.
  • ►Slide frittata out of pan onto a serving platter. Arrange avocado on or around frittata and top with sea salt, red pepper flakes, and a drizzle of olive oil.

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