This post appears in Make Meal Magic

Prep Time: 10 minutes Cook Time: 15 minutes Makes: 4 servings

Add spice to your breakfast table with this easy-to-prepare frittata. This dish can be quickly and easily assembled in a non-stick aluminum foil-lined casserole dish to be enjoyed in the morning.

Ingredients:
10 large eggs
6 tablespoons milk
1/2 cup grated Mexican cheese mix
1 tablespoon + 1 teaspoon of taco seasoning
4 tablespoons cilantro, chopped
2 tablespoons, finely chopped jalapenos (optional)
5 cups coarsely-crushed (by hand) tortilla chips
Salsa
Salt and pepper

Prep:

1. PREHEAT the oven to 375°F.
2. LINE an 8-inch casserole dish with Reynolds Wrap® Non-Stick Aluminum Foil.
3. WHISK the eggs, milk, cheese, chili powder, cilantro, and chopped jalapenos together until combined in a large bowl.
4. FOLD in the tortilla chips until they are completely covered in the egg mixture. Let stand for 10 minutes, until the tortilla chips soften slightly.
5. POUR into lined casserole dish.

Cook:

1. PLACE frittata in oven and bake for 15-20 minutes until set and 165^o F in center; a toothpick should come out clean.
2. REMOVE from oven.
3. SERVE topped with salsa, and season with salt and pepper to taste.

Reynolds Kitchen Tip: This frittata is a quick and easy recipe for busy mornings. Simply prepare frittata in a non-stick aluminum foil-lined casserole dish, bake, and serve with ease. Aluminum foil is a versatile kitchen tool that makes mealtime—from prep to cooking and clean up to storage—easier.

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