Zucchini, Chile and Red Onion Frittata
You can also replace the chile with a red, orange or yellow bell pepper. Serve leftovers at room temperature as an appetizer.
- 1 poblano chile
- 8 eggs
- Kosher salt and freshly ground pepper
- 1/4 lb. (125 g) white cheddar cheese, coarsely shredded
- 1 Tbs. olive oil
- 1 red onion, halved, then sliced
- 2 zucchini, cut into quarters lengthwise, then sliced crosswise
- Chopped fresh cilantro for serving
Using tongs or a long fork, hold the chile over the flame of a gas burner, turning it until the skin is evenly blistered and blackened. (Alternatively, place the chile on a baking sheet and broil, turning as needed and watching carefully to prevent burning.) Transfer the chile to a bag and let cool. Rub the charred peel off the chile. Cut the chile in half, remove the seeds and finely chop.
In a bowl, combine the eggs, 1/2 tsp. salt and 1/2 tsp. pepper. Beat with a fork to blend. Mix in 3/4 cup of the cheese.
In a 10-inch (25-cm) ovenproof fry pan, preferably nonstick, over medium-high heat, warm the olive oil. Add the onion and sauté until almost tender, about 6 minutes. Add the zucchini, sprinkle with salt and pepper, and sauté until tender, about 5 minutes. Mix in the chile. Pour the egg mixture into the fry pan and gently stir to distribute evenly. Reduce the heat to medium-low, cover and cook until the eggs are almost set but still moist in the center, about 10 minutes.
Meanwhile, preheat the broiler. Sprinkle the remaining cheese over the frittata. Broil until the eggs puff, the center is springy to the touch and the cheese begins to brown, about 3 minutes. Using a flexible spatula, loosen the frittata around the edges. Slide the frittata onto a platter and sprinkle cilantro over the top. Serve warm or at room temperature, cutting into wedges. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011)