For a smoky flavor, use a grill pan indoors or an outdoor grill to char the vegetables. Adjust the amount of jalapeno according to your spice preference. Remove the seeds and membranes for a milder flavor. Feel free to add other vegetables to the frittata, such as zucchini, corn, or bell peppers. If you don't have an oven-proof skillet, you can transfer the frittata to a greased baking dish before baking.
Grilled Poblano Frittata
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING4 People
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VIEWS6
Elevate your brunch game with this vibrant Grilled Poblano Frittata! Featuring fire-kissed poblanos, a zesty homemade salsa, and crispy baked tortilla chips, this dish is a fiesta of flavors and textures in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol351 mg
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Fiber4 g
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Protein21 g
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Saturated Fat9 g
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Sodium295 mg
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Sugar6 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepPrepare the Salsa: Char the poblano peppers and tomatoes directly over a medium gas flame or on a grill, rotating every few minutes until the skins are blistered and partially charred. (Approximately 10-15 minutes).
03
StepOnce cooled slightly, peel the skins off the peppers and tomatoes. Cut the poblanos into 1/2-inch wide strips. Dice the tomatoes into 1/2-inch cubes and place them in a bowl.
04
StepAdd the minced onion, lime juice, cilantro, jalapeno, salt, and pepper to the bowl with the tomatoes. Mix well. Chill the salsa if not using immediately.
05
StepMake the Tortilla Chips: Stack the corn tortillas and cut them into six wedges each. Spread the wedges on a baking sheet, lightly salt them, and bake for 10 minutes, or until crisp and golden. Remove from oven, but leave oven on.
06
StepPrepare the Frittata: Heat the olive oil in a 10-12 inch non-stick oven-proof skillet over medium heat. Add the lightly beaten eggs and stir continuously for the first minute with a plastic spatula to prevent sticking. (Approximately 1 minute).
07
StepLet the eggs rest for a few seconds, then gently push the cooked egg to one side of the pan, allowing the uncooked egg to flow underneath. Continue this process until the frittata is mostly set but still slightly moist. (Approximately 5-7 minutes).
08
StepSeason the frittata with salt and pepper, then sprinkle evenly with the shredded Monterey Jack cheese.
09
StepArrange the grilled poblano strips in a decorative star shape on top of the cheese. Bake in the preheated oven for 3-4 minutes, or until the frittata is just set and the cheese is melted and bubbly.
10
StepRemove the skillet from the oven and carefully stick the baked tortilla chips around the edge of the frittata. Bring the skillet directly to the table and cut the frittata into wedges. Serve immediately with the prepared salsa.
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