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    Smoky Poblano and Zucchini Frittata

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    Pixicook editorial team

    A savory frittata featuring smoky poblano chile, tender zucchini, and melty White Cheddar cheese, topped with fresh cilantro.

    Ingredients for Smoky Poblano and Zucchini Frittata

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Poblano Chile

    each

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Coarse Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Pepper

    teaspoons

    Substitute chevron-down

    White Cheddar Cheese, coarsely shredded

    0 oz

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Red Onion, halved and sliced

    each

    Substitute chevron-down

    Zucchinis, quartered lengthwise and sliced crosswise

    each

    Substitute chevron-down

    Fresh Cilantro, chopped

    tablespoons

    Substitute chevron-down

    How to Make 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.

    Pitfalls and tips

    Don’t Overcook

    Remove the frittata when it’s still slightly jiggly in the center to prevent a dry texture.

    Select the Right Ingredients

    Choose firm, dark green poblanos that feel heavy for their size and opt for smaller, younger zucchini for a sweeter and firmer texture.

    Cooking Technique

    Start on the stove and finish in the oven to provide a nice crust and ensure the top sets without overcooking the bottom.

    Use the Right Pan

    A well-seasoned cast iron or non-stick oven-safe skillet is essential for a frittata.

    Roast Your Poblanos

    Properly roast poblanos to achieve a deep char and steam them afterwards for easy peeling.


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