Friday, March 25, 2016

Spicy Roasted Poblano and Cheddar Frittata (for two)

Roasted Poblano and Cheddar Frittata for Two
serves 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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