HATCH CHILE & TOMATO EGG CASSEROLE

Hatch Green Chile and Tomato Egg Casserole:

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INGREDIENTS

1. 2 Hatch Green Chile pepper

2. 1 tsp olive oil or avocado oil

3. 1 cup Spinach

4. 1 c chopped onion

5. 10 -12 eggs (12 eggs is a little denser texture; or use 8 eggs + 4 whites for less cholesterol)

6. 1 cup almond milk, unsweetened

7. 1/4 c arrowroot flour (or potato starch or coconut flour)

8. 1 tsp baking powder

9. 1/2 tsp salt

10. 1/4 tsp pepper

11. 1/2 tsp cumin

12. pinch of garlic powder

13. 1 tsp minced garlic

14. 8 ounces (2 cans) chopped green chiles (mild or spicy).

15. 6 ounces sliced artisan white cheese

16. 1 Sliced tomato plum tomato

17. Optional Shredded chicken and extra grated hard cheese for topping

18. Cilantro and a sprinkle of red pepper flakes to garnish

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INSTRUCTIONS

1. NOTE: If you are roasting the green chile, you will want to follow the instructions below. Or you can use buy pre roasted.

2. Preheat the broiler. Line a baking sheet with foil.

3. Place your your Hatch green chile pepper on the the foil. Once the broiler is ready place peppers in oven and Broil 3-4 min each side. Or until skin in browned. Remove from oven, set aside.

4. Turn the oven down to 350F.

5. In a small pan, add 1 tsp oil and sauté your onion and spinach together on medium to medium until fragrant. About 3 minutes. Remove from heat.

6. Now prepare your eggs. In a large bowl, beat eggs and milk on medium-high speed with an electric mixer until light and frothy. Add the flour (starch), baking powder, salt, garlic powder, pepper, cumin.

7. Blend until just combined and smooth, around 30 seconds. Stir in the canned green chilies (8 ounces).

8. Layer the bottom of 8×11 casserole dish with your cooked spinach and onion. See notes for other sizes of dishes.

9. Then add a few slices of cheese, followed by the egg and green chile batter.

10. Once cooled, peel the skin off the roasted hatch green chiles and slice length wise, removing the stem. Then layer the top of casserole with tomato, slices, sliced roasted Hatch Green Chiles, and more cheese.

11. Place in oven and bake for 30-40 minutes.Check casserole at 30 minutes. If the outside is brown but inside is still not set, cover and continue to bake for an additional 5 to 10 minutes. For crispy edges, broil last minute.

12. Remove from oven. Sprinkle with extra cheese (see notes) , chili pepper flakes, and fresh cilantro. Optional salt/pepper to taste Serve or cover until ready to serve.