Chilaquiles Frittata as Made by Ellen Bennet

Preheat the oven to 350°F (180°C)

In a large bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Add the goat cheese and whisk to incorporate.

Melt the olive oil and butter together in a 10-inch (25 cm) cast iron skillet over medium heat. Add the egg mixture and sprinkle the tortilla chips, more goat cheese, and the cilantro leaves on top. Season with black pepper. Cook for 4–5 minutes, until the eggs begin to set and start to pull away from the sides of the pan.

Transfer the frittata to the oven for 16–18 minutes, until the eggs are fully set and puffy.

Let the frittata cool slightly, then top with more goat cheese, flaky salt, black pepper, olive oil, and cilantro. Slice and serve with salsa verde, pickled vegetables, avocado, and other toppings of choice.

Enjoy!