Roasted Chile Frittata
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Serves 6 to 8
Italian frittatas, or omelets, are a great choice for weekend brunch
since they can be cooked ahead and served at room temperature.
One of our pet peeves is overcooked eggs, so take your time
and cook the eggs slowly and just run them under the broiler
very briefly, simply to firm the top, not to brown too much.
- 12 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 teaspoons good-quality chile powder
- 1/2 bunch cilantro leaves, finely chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 roasted red bell peppers, sliced into strips
- 2 poblano chiles, roasted, peeled, seeded, and diced
- 1 cup grated Manchego or Jack cheese
- cilantro sprigs for garnish
In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro.
Whisk until evenly blended and set aside.
Heat the olive oil in an ovenproof 10-inch non-stick skillet over medium heat.
Saute the onion 5 to 6 minutes, until softened and slightly golden.
Add the red pepper and poblano and cook 2 minutes more.
Pour the egg mixture into the pan, swirling to make an even layer.
Reduce the heat to medium-low, scatter the cheese over the top and cook,
covered, until the eggs are nearly set.
(Shake the pan occasionally to prevent sticking.)
Turn on the broiler and place the pan under the broiler
for a minute or two to set the top. Remove from heat
and let cool in the pan for 10 minutes.
Place a round platter on top of the pan and invert to remove.
Garnish with cilantro, cut into wedges,
and serve warm or at room temperature.
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