Spicy Chili Frittata

SERVINGS: 6 servings

PREP TIME: 10 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

1/4 cup diced white onion
1 tablespoon butter
1 can HORMEL^® Chili Hot with Beans, divided
8 eggs
1 tablespoon heavy cream
3/4 cup shredded Mexican cheese blend
1 cup fresh arugula leaves
1 teaspoon salt, divided
1/2 teaspoon black pepper
Suggested toppings: diced tomatoes, crumbled cotija cheese, Mexican crema or sour cream, chopped cilantro and lime wedges

DIRECTIONS

Heat oven to 375°F.

In a 10-inch ovenproof skillet over medium heat melt butter. Add onions and 1/2 teaspoon salt. Cook 2 to 3 minutes or until onions are softened. Add 1/2 can chili. Cook 2 to 3 minutes or until heated through.

In mixing bowl, whisk together eggs and heavy cream. Add 1/2 cup shredded cheese, arugula, black pepper and remaining salt.

Pour mixture into skillet with chili mixture. Cook 4 to 5 minutes scraping edges of skillet to help to set eggs. Sprinkle with remaining shredded cheese. Transfer to oven. Bake 10 to 15 minutes or until center is set. Let rest 5 minutes.

Heat remaining chili. Serve slices topped with remaining warmed chili and suggested toppings.