Smoky Poblano and Zucchini Frittata

1. Char the Poblano Chile

Hold the poblano chile over a flame using tongs or a long fork, turning it until the skin is blistered and blackened all over. Transfer it to a bag and let it cool down. When it’s cool enough to handle, rub off the peel, remove the seeds, and finely chop the chile.

2. Prepare Egg Mixture

Crack eight large eggs into a bowl and beat them with 0.5 teaspoons of coarse kosher salt and 0.5 teaspoons of freshly ground pepper. Mix in 90 grams of the coarsely shredded White Cheddar cheese.

3. Sauté Vegetables

In a 10-inch ovenproof frying pan, warm 1 tablespoon of olive oil over medium-high heat. Add the sliced red onion and sauté until almost tender (about 6 minutes). Add the zucchini, season with a pinch of salt and pepper, and continue to sauté until tender (roughly 5 minutes). Mix in the chopped poblano chile.

4. Cook the Frittata

Pour the egg mixture into the pan and stir gently to combine with the vegetables. Reduce the heat to low and cover the pan. Cook until the frittata is almost set, about 10 minutes.

5. Finish Under Broiler

Preheat your broiler. Once the eggs are nearly set, sprinkle the remaining White Cheddar cheese over the top of the frittata and place the pan under the broiler. Broil for about 3 minutes, or until the eggs are puffed, springy to the touch, and the cheese is nicely browned.

6. Serve

Loosen the edges of the frittata with a flexible spatula and slide it onto a platter. Finish by sprinkling fresh chopped cilantro over the top and cut the frittata into wedges. Enjoy warm.