Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.

In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Green Chile Chicken

Recipe courtesy of Ree Drummond

Green Chile Stew

Recipe courtesy of Ben Jacobs

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories