Poblano and Onion Frittata

Poblano and Onion Frittata

I haven't been to the grocery store, but I still have some fruits and veggies.  We are headed out somewhere later so I didn't have any time to thaw meat so this week's dishes are decidedly vegetarian.  This frittata is for breakfast.

1 tablespoon unsalted butter
1 small red onion, peeled, chopped
1 poblano chile, stem, seeds and ribs removed, chopped
1 bunch green onions, trimmed, sliced into 1/4" pieces
salt, pepper, to taste
1 plum tomato, chopped
6 eggs, beaten
1/2 cup shredded cheese (I used a mixture of mild cheddar and Monterey Jack, you can use any shredded cheese you like)

Heat the oven to 375°F.  Spray a 9" glass pie dish with nonstick cooking spray; set aside.

Melt butter in large frying pan over high heat.  Add red onion and chile; stir fry until softened.  Add green onion and tomato; sprinkle with salt and pepper to taste.  Cook until all vegetables are softened.  Transfer veggie mixture to prepared pie dish.

Pour egg mixture over veggies.  Use a fork to move the veggies around a little so eggs reach the bottom of the dish.  Sprinkle with cheese.

Bake in heated oven for 12 to 15 minutes or until eggs are set.  Let stand a couple minutes; cut into wedges to serve.


Makes 4 servings