GREEN CHILE FRITTATA
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.
- In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.
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Wonder Mushunje
[email protected]This frittata was a disappointment. The cornmeal crust was too thick and the filling was bland.
Zukiswa Popo
[email protected]I've made this frittata several times and it's always a hit! It's a great way to use up leftover veggies and it's always delicious.
Shadab khan
[email protected]This is my new favorite frittata recipe! It's so flavorful and the cornmeal crust is a great addition.
Maria Lightning Miranda-Herrera
[email protected]I'm not usually a fan of frittatas, but this one was really good! The green chiles and cornmeal crust were a great touch.
Malinda or Issac Sesmas
[email protected]This frittata was delicious! The green chiles added a nice kick of flavor and the cornmeal crust was a great addition.
Miguel Felix
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Dripper offset
[email protected]This is a great recipe! I made it for breakfast this morning and it was a hit with the whole family.
Yabu nata
[email protected]I followed the recipe exactly and my frittata turned out perfectly. It was fluffy and moist, with a crispy crust and a delicious filling.
Jack Hoult
[email protected]This was my first time making a frittata and it turned out great! I loved the green chile flavor and the cornmeal crust was a nice touch.
Kawser Hawladar
[email protected]I've made this frittata several times now and it's always a hit! It's so easy to make and it's a great way to use up leftover veggies.
Stacey Skowronski
[email protected]This frittata was a delightful surprise! The combination of green chiles, cheese, and eggs was perfect, and the cornmeal crust added a nice touch of texture. I served it with a simple green salad and it was a delicious and satisfying meal.