Mushroom-Poblano Frittata |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work. Ingredients:
3 tablespoons extra-virgin olive oil |
8 ounces assorted mushrooms (such as crimini , oyster, and stemmed shiitake), thinly sliced |
1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips |
1 cup chopped scallions or 1/2 cup chopped chives |
kosher salt and freshly ground black pepper |
6 large eggs |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon ground cumin |
1/3 cup crumbled low-fat or fat-free feta |
Directions:
1. Preheat oven to 400°F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.
2. Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes.
3. Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.
4. Per serving: 250 calories, 20 g fat, 1 g fiber Nutritional analysis provided by Bon Appétit
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