1 red onion
2 poblano chile peppers
2 medium zucchini
1/4 pound white cheddar cheese
3 tablespoons water
2 tablespoons extra virgin olive oil
With tongs or a fork, char the poblano peppers by rotating over a gas stove flame until evenly blistered and blackened all over. Immediately place into a plastic bag, and seal until cooled.
In the meantime, cut the red onion in half lengthwise, and then slice thin. Do the same with the zucchini. In a large saute pan, heat the olive oil over medium heat. Add the red onion, and let cook for 5 minutes, stirring occasionally. Add the zucchini, 1 teaspoon of kosher salt, 1/2 teaspoon pepper, toss, and let this cook for another 5-7 minutes until tender. Remove from the heat, and let cool.
Remove the peppers from the zip lock bag, and take off the charred skin with the blade of a knife. Remove the seeds, and roughly chop the peppers. Add to the vegetable mixture.
In a bowl, whisk the eggs with 3 tablespoons of water. Stir in the cheddar cheese and vegetables. Pour into a greased pie dish.
In a 375 degree oven, cook for 20 minutes. Remove, let cool for 10 minutes, and serve immediately!
Farmers markets and the grocery store are bursting with every kind of pepper imaginable right now! I'm really only familiar with the classic bell and jalapeno peppers, but the risk of purchasing poblanos, which I have never cooked with before, certainly paid off with this recipe! They are a little smokier and milder than jalapenos, and it was nice to be able to use more than a tablespoon of pepper at a time. Frittatas are great for brunch entertaining because of how "hands off" they are, but I love them the most for weeknight dinners, and easy leftover lunches the next day. We topped ours with tons of salsa and guacamole, and couldn't stop eating them!
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