We all know that eggs are great at taking on a host of savory flavors, and this easy frittata recipe makes the most of that versatility. With smoky roasted poblano pepper, sharp cheddar, and a hint of cilantro, this frittata goes big on flavor. It’s perfect for brunch, lunch, or dinner, and since it reheats so well, it even makes for a great desk lunch.
If you’re looking for an easy vegetarian recipe with lots of flavor, look below for our simple roasted poblano and cheddar frittata recipe!
Roasted Poblano and Cheddar Frittata for Two
1 tablespoon butter
1 poblano pepper, roasted
1 shallot, minced
1/4 teaspoon sea salt (or more to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper, or more to taste
1/4 cup minced cilantro or parsley
1/4 cup grated sharp cheddar cheese
4 eggs, lightly beaten
1 avocado, sliced
Preheat your broiler.
Roast the poblano pepper in your broiler, using tongs to turn carefully until all sides are blackened. Set pepper in a paper bag to steam for 5 minutes. Remove the skin, stem, and seeds under cold running water. Mince pepper and set aside.
Preheat oven to 400 degrees F.
Heat a small ovenproof 8-inch skillet over medium high heat. Melt the butter and add the shallots, cooking until soft. Add the poblano pepper, sea salt, pepper, red pepper, and cayenne; stir to combine. Turn heat to low, sprinkle on the cheese, and then quickly pour on the beaten eggs. Sprinkle with a little more salt, the cilantro, and slide frittata into the oven.
Bake for 5 – 7 minutes, or until the eggs have set and the frittata has puffed up a bit.
Finish frittata with a pinch of red pepper flakes and minced cilantro, slice, and serve with a sliced avocado.
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