The basic ingredients in a chile relleno are the chile, eggs, and cheese. Rearrange how these are put together and you can have a chile relleno frittata.
The little cans of green chiles are just the right amount for a frittata for one. I like to use the whole chiles, cut into bite-sized pieces, as this makes it taste more like chile relleno. But you could use the diced chiles if you prefer.
Many stores carry bags of shredded mixed Mexican cheeses, which is my choice here. But you could certainly use Monterey Jack or a mixture of that with cheddar.
This goes well served with salsa. My choice is salsa verde, but obviously go with your favorite.
In the photo, the frittata is accpanied by blue corn tortilla chips. I had gotten these as the patriotic addition to the Buffalo chicken salad for the Fourth of July. I realized that they would be great with the chile relleno frittata.
Chile relleno frittata
1 4-ounce can whole green chiles, cut into bite-sized pieces
3/4 cup shredded Mexican cheeses plus a little more for the top
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of egg to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the chiles and cheese into the eggs and pour the egg mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle a bit more of the cheese on the top. Place the the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate. Serve with salsa.