Be the first to Prep Time: 10 hours
Cook Time: 20 minutes
Ingredients:
- 12 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 teaspoons good-quality chile powder
- 1/2 bunch cilantro leaves, finely chopped
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 1-1/2 roasted red bell peppers, sliced into strips
- 2 poblano chiles, roasted, peeled, seeded, and diced
- 1 cup grated Manchego or Jack cheese
- Cilantro sprigs for garnish
Preparation:
In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk until evenly blended and set aside.
Heat the olive oil in an ovenproof 10-inch non-stick skillet over medium heat. Saute the onion 5 to 6 minutes, until softened and slightly golden. Add the red pepper and poblano and cook 2 minutes more. Pour the egg mixture into the pan, swirling to make an even layer. Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set. (Shake the pan occasionally to prevent sticking.)
Turn on the broiler and place the pan under the broiler for a minute or two to set the top. Remove from heat and let cool in the pan for 10 minutes. Place a round platter on top of the pan and invert to remove. Garnish frittata with cilantro, cut into wedges, and serve warm or at room temperature.
Yield: 6 to 8 servings
Source: Cooking with Too Hot Tamales by Mary Sue Milliken and Susan Feniger (William Morrow)
Reprinted with permission.
Heat the olive oil in an ovenproof 10-inch non-stick skillet over medium heat. Saute the onion 5 to 6 minutes, until softened and slightly golden. Add the red pepper and poblano and cook 2 minutes more. Pour the egg mixture into the pan, swirling to make an even layer. Reduce the heat to medium-low, scatter the cheese over the top and cook, covered, until the eggs are nearly set. (Shake the pan occasionally to prevent sticking.)
Turn on the broiler and place the pan under the broiler for a minute or two to set the top. Remove from heat and let cool in the pan for 10 minutes. Place a round platter on top of the pan and invert to remove. Garnish frittata with cilantro, cut into wedges, and serve warm or at room temperature.
Yield: 6 to 8 servings
Source: Cooking with Too Hot Tamales by Mary Sue Milliken and Susan Feniger (William Morrow)
Reprinted with permission.
