Poblano and Zucchini Frittata
Serves 8
10 mins prep
24 mins cook
34 mins total
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.
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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.
