This summer while MM (Marlboro Man) and TBP (Teenage Bottomless Pit) took a photo safari to South Africa, DTM (Displaced Texan Mom) and I decided to meet in California for our first ever Mother/Daughter trip. For the first 3 nights of our trip, we had the pleasure of visiting a lovely hidden gem in the redwoods of Occidental, California called the Inn at Occidental. Our stay was perfect, and Tina and Jerry Wolsborn, the owners, were the most gracious of hosts! They were always there to help plan our days, whether it was a day trip to Sonoma or Healdsburg, or booking a private tour of the Littorai Vineyard in Sebastopol. Once they found out we loved good food and wine, they had wonderful suggestions for where to dine.
One of the best things we liked about staying at the Inn was enjoying breakfast each morning, and we truly felt as if we were in a 5-Star restaurant. Every morning we looked forward to the homemade granola with yogurt and fruit, a variety of delicious baked items along with coffee and juice. That’s only the beginning, though… Along with that bounty, Tina prepares a different hot entrée every morning. The first morning after we arrived, we were pleasantly surprised by a beautifully presented Southwestern Frittata. It was absolutely delicious with just the right amount of spice from the green chilies and pepperjack cheese. My mind immediately went to the Hatch chilies I had in my freezer back home, so I begged for the recipe. I’m happy to say my persistance paid off! This is a great dish for company, as it’s prepared the night before and baked off the next morning. Tina served this with a tomato and avocado salad and a dollop of sour cream.
Thank you Tina & Jerry for your wonderful hospitality! We can’t wait for the opportunity to visit again!
- 12 corn tortillas, cut into 1 inch pieces
- 14 ounces diced green chilies, drained if using canned
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium tomatoes, peeled and seeded, 1/4 inch dice
- 3 cups pepperjack cheese, divided
- 10 eggs, beaten
- 1 1/2 teaspoons salt
- 3/4 cup milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Oil (or spray with Pam) 9 x 13 inch baking dish or 10 inch pie pan.
Saute the onion and garlic in about a tablespoon of olive oil until translucent. Add onion and garlic to large bowl containing tortillas, chiles, tomatoes, and 2 cups of the cheese. Mix together and put in prepared pan.
Whisk together the eggs, milk, cumin, chili powder, salt and pepper. Pour over tortilla mixture. Smooth the top, then sprinkle with the reserved cheese. Cover with foil and refrigerate for at least 8 hours. **
Preheat oven to 350 degrees. Remove foil from baking dish, and bake frittata about 40-50 minutes (depending on your oven) until lightly browned and set. Serve with salsa, sour cream and avocado slices.
**This dish is best if prepared at least 8 hours before baking.