Grilled Poblano Frittata

Name: Grilled Poblano Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 6-inchs (6 inch) corn tortillas; 7 eggs, lightly beaten; 3 Tbsps chopped fresh cilantro; 1 jalapeno pepper, seeded and minced; 2 teaspoons lime juice; 237 milliliters shredded Monterey Jack cheese; 1 Tbsp olive oil; 1 small onion, minced; 3 poblano peppers; 4 servings salt and pepper to taste; 3 tomatoes

Grilled Poblano Frittatan is a gluten free and vegetarian recipe with 4 servings. This main course has 336 calories, 20g of protein, and 20g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, lime juice, tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken.

Ingredients you will need

Poblano Pepper

Vegetable

Tomato

Equipment you will use

Grill

Remove the vegetables once their skins are blistering and just partially charred.

Ingredients you will need

Vegetable

Let the vegetables cool a bit.

Ingredients you will need

Vegetable

Remove the skins of the vegetables with a paring knife.

Ingredients you will need

Vegetable

Equipment you will use

Knife

Cut the poblanos into 1/2 inch wide strips, and set them aside.

Ingredients you will need

Poblano Pepper

Cut the tomatoes into 1/2 inch cubes, and put them into a bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Jalapeno Pepper

Onion

Equipment you will use

Bowl

Mix well. Chill the salsa if you won't be making the frittata within the next few hours.

Ingredients you will need

Salsa

Make the chips: Stack the tortillas and cut the stack into six wedges.

Ingredients you will need

Tortilla

French Fries

Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp.

Ingredients you will need

Spread

Salt

Equipment you will use

Baking Sheet

Oven

Remove the chips from the oven but keep the oven on.

Ingredients you will need

French Fries

Equipment you will use

Oven

Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Oven

Add the eggs, and stir them for the first minute of cooking with a plastic spatula.

Ingredients you will need

Egg

Equipment you will use

Spatula

Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Pepper

Salt

Place the poblano strips in a star shape on top of the cheese.

Ingredients you will need

Poblano Pepper

Cheese

Bake the frittata in the oven for 3 to 4 minutes or until it is just set.

Equipment you will use

Oven

Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges.

Ingredients you will need

Tortilla Chips