Grilled Poblano Frittata Recipe

Grilled poblano peppers: These mild chili peppers add a smoky flavor to the frittata.

Eggs: The base of the frittata, providing structure and richness.

Milk: Adds creaminess and helps to blend the eggs smoothly.

Cheddar cheese: Melts beautifully and adds a sharp, tangy flavor.

Olive oil: Used for cooking the peppers and adding a touch of richness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the frittata.

When grilling poblano peppers, ensure they are evenly charred on all sides by turning them frequently. This will enhance their smoky flavor and make them easier to peel. After grilling, place the peppers in a bowl and cover with plastic wrap for about 10 minutes. This will create steam, making the skins easier to remove. Once peeled, chop the peppers finely to ensure they are evenly distributed throughout the frittata.

• grilled and chopped poblano peppers - Substitute with grilled and chopped bell peppers: Bell peppers provide a similar texture and a mild flavor that complements the dish well.

• grilled and chopped poblano peppers - Substitute with grilled and chopped Anaheim peppers: Anaheim peppers offer a similar mild heat and smoky flavor.

• beaten eggs - Substitute with egg whites: For a lower cholesterol option, egg whites can be used while maintaining the frittata's structure.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture for a vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a dairy-free option with a slightly nutty flavor.

• milk - Substitute with heavy cream: Heavy cream will make the frittata richer and creamier.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and offers a mild, creamy flavor.

• shredded cheddar cheese - Substitute with feta cheese: Feta adds a tangy and salty flavor that complements the other ingredients.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slightly sweet and tropical flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• Allow the frittata to cool completely at room temperature before storing. This helps prevent condensation, which can make the frittata soggy.
• Once cooled, slice the frittata into individual portions. This makes it easier to grab a quick meal or snack later on.
• Wrap each slice tightly in plastic wrap or aluminum foil. This helps to keep the frittata fresh and prevents it from absorbing other odors in the refrigerator.
• Place the wrapped slices in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.
• Store the frittata in the refrigerator for up to 4 days. For longer storage, consider freezing.
• To freeze, place the wrapped slices on a baking sheet and freeze until solid. This prevents the slices from sticking together.
• Once frozen, transfer the slices to a freezer-safe container or a resealable freezer bag. Label with the date to keep track of freshness.
• When ready to eat, thaw the frittata slices in the refrigerator overnight or use the microwave defrost setting.
• Reheat in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat in a skillet over medium heat for a few minutes.
• Enjoy your grilled poblano frittata as a quick and delicious meal any time of the day!

• Preheat your oven to 350°F (175°C). Place the leftover grilled poblano frittata on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Bake for 10-15 minutes or until heated through.

• For a quicker method, use the microwave. Place a slice of frittata on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter. Place the frittata slice in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until warmed through.

• For a crispy edge, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the frittata slice on the toaster oven tray and heat for 10-12 minutes, or until hot and slightly crispy on the edges.

• Oven: Used to bake the frittata until it is set and the cheese is melted and golden.

• Skillet: Used to cook the poblano peppers and the egg mixture on the stovetop before transferring to the oven.

• Whisk: Used to beat the eggs and mix them with milk, salt, and pepper.

• Mixing bowl: Used to combine and whisk the eggs, milk, salt, and pepper.

• Spatula: Used to stir the egg mixture occasionally while it cooks in the skillet.

• Knife: Used to chop the grilled poblano peppers.

• Cutting board: Used as a surface to chop the grilled poblano peppers.

• Measuring cup: Used to measure the milk and shredded cheddar cheese.

• Oven mitts: Used to safely handle the hot skillet when transferring it to and from the oven.

Pre-grill the peppers: Grill and chop the poblano peppers in advance to save time during preparation.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Mix ingredients ahead: Whisk the eggs, milk, salt, and pepper the night before and store in the fridge.

One-pan method: Use an oven-safe skillet to transition seamlessly from stovetop to oven, minimizing dishwashing.

Preheat the oven early: Start preheating your oven before you begin cooking to ensure it’s ready when you are.