Mix a couple of cups of shredded Jack, Chedder, and Gruyere cheese mixed.
(You can make any combination of cheese you want. If you use part Gouda it will make the
Frittata less firm, but really delicious)

Whirl the cheese in the Cuisinart with the egg mixture and add Engage Organics Garlicsaltless and All-Purpose to taste, until blended.

(Shake the blends into the egg mixture a couple of times for each jar. You can’t mess up this recipe. It’s always good, no matter what you do.)

Line 13 x 9 sized pan with cooking spray. Then layer one can of whole green chilies and one can of stewed tomatoes on the bottom of the pan. (Drain the liquid) I also cut up the whole chilies a little and spread them evenly. Or switch it out and use chopped spinach and artichoke hearts on the bottom of the pan instead. You can virtually use any of your favorite veggies here)
Pour the egg mixture on top. Then cover with more cheese as desired. I top it off with parmesan/Romano shredded cheese and a sprinkle of Mexi Mix or paprika. Bake at 350 degrees until golden and knife inserted in middle comes out clean.
This is a fantastic frittata served hot or cold. It keeps well in the refrigerator and can be reheated for a quick, nutritious breakfast. It’s great to make ahead for overnight guests, because it’s ready when your guests awake, leaving you time for a shower.
Bake at 350 for about 30 minutes. Knife inserted in middle should come out clean. You can reheat it in the microwave in pieces for 1 min. 30 sec. It’s also great cold. This is a wonderful protein to keep on hand for easy eating.
Enjoy one of my time-proven dishes 