Poblano and Zucchini Frittata

Name: Poblano and Zucchini Frittata
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 8 serving
Ingredients: 10 eggs; 2 tablespoons fresh cilantro; 1/2 teaspoon ½ teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; 2 poblano peppers; 2 green onions; 2 garlic cloves; 1 cup zucchini; Queso Fresco (optional)

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
34 mins
Servings
8
Calories
105 kcal
Course
Main Course, Salad, Breakfast, Lunch, Brunch
Cuisine
Italian, Mexican

Poblano and Zucchini Frittata

Uriah Moody

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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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Ingredients

Servings

10 eggs
2 tablespoons fresh cilantro finely chopped
1/2 teaspoon ½ teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 poblano peppers roasted, seeded and thinly sliced
2 green onions thinly sliced
2 garlic cloves diced
1 cup zucchini shredded on the large holes of a box grater
Queso Fresco (optional)

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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.
Nutrition does not include garnishes or toppings.

Nutrition Information

Show Details

Calories 105kcal (5%) Carbohydrates 3g (1%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 205mg (68%) Sodium 226mg (9%) Potassium 177mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 475IU (10%) Vitamin C 27mg (30%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 105 kcal

% Daily Value*

Calories	105kcal	5%
Carbohydrates	3g	1%
Protein	7g	14%
Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	205mg	68%
Sodium	226mg	9%
Potassium	177mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	475IU	10%
Vitamin C	27mg	30%
Calcium	40mg	4%
Iron	1mg	6%