This vegetarian Poblano Zucchini Frittata has a delicious Southwestern flavor. Serve with corn tortillas, flour tortillas, or homemade green chile cheese bread for a one-pan breakfast perfect for a weekend brunch, holiday entertaining, or a week’s worth of make ahead lunches.
2poblano peppers, roasted, seeded and thinly sliced
2green onions, thinly sliced
2garlic cloves, diced
1cupzucchini, shredded on the large holes of a box grater
queso fresco (optional)
Instructions
Place a rack in the top third of an oven and preheat the broiler. In a bowl, whisk together the eggs and cilantro with salt and pepper.
Add oil to a non-stick 10 or 12-inch pan and warm over medium-high heat. Add the chile, green onions, and garlic and sauté until tender, about 3 minutes. Add the zucchini and sauté until tender and wilted, about 2 minutes.
Reduce the heat to low and pour the egg mixture into the fry pan. Cover and cook until the edges set up and the center is just set, 10 minutes. Remove the lid, place the pan under the broiler and broil until the top is lightly browned and puffed, about 4 minutes. Remove the frittata from the oven and let it stand for 5 minutes.
To serve, slide a rubber spatula under the edges to loosen the frittata and transfer it to a large plate.
Sprinkle with queso fresco, if using.
Cut into wedges and serve.
Notes
Shred zucchini on the large holes of a box grater.
Spread your veggies evenly throughout the pan before pouring in the eggs.
Use a non-stick pan that is oven-safe.
Do not over-bake. Your frittata is done when it is barely set around the edges and still trembling in the center. The egg mixture will continue to cook once you take it out of the oven.
Safety first! Don’t forget that when skillet comes out of the oven, the handle will remain hot.
Leftover frittata keeps well in the fridge for up to three days. Enjoy cold or reheat in a low oven.