Zucchini, Poblano, and Goat Cheese Frittata

Name: Zucchini, Poblano, and Goat Cheese Frittata
Yield: Makes 4 servings
Ingredients: Small poblano chile, 1, seeded and thinly sliced; Large eggs, 8; Fresh cilantro, 3 tablespoons finely chopped; Sea salt and freshly ground pepper; Extra-virgin olive oil, 1 tablespoon; Fresh goat cheese, ¼ cup (2 oz/60 g); Green onions, 2, thinly sliced; Zucchini, 1 cup (5 oz/155 g), shredded on the large holes of a box grater/shredder

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This Southwestern-style frittata offers zing from the chiles, moistness from the zucchini, and creaminess from the soft cheese. Serve with a jicama and melon salad sprinkled with New Mexican chile powder.

Ingredients

Large eggs, 8
Fresh cilantro, 3 tablespoons finely chopped
Sea salt and freshly ground pepper

Dinner
Main course
Vegetarian
Gluten-free
Summer

Method

Place a rack in the top third of the oven and preheat the broiler. In a bowl, whisk together the eggs and cilantro with ½ teaspoon each salt and pepper.
Spray a 10-inch (25-cm) ovenproof nonstick frying pan with cooking spray. Add the oil to the pan and warm over medium-high heat. Add the chile and green onions and sauté until tender, 3 minutes. Add the zucchin