Frittata with Poblano Peppers

I heart frittatas! To my extreme delight, this skillet (see below) became part of the household this Christmas. I've been using it once a week for the last few weeks! Aside from telling you how much I love the thing, its also a sign of how hairy my schedule has gotten. No more fussing over croquettes and patiently stirring kheer, its time to hurry up and make the frittata!

Most of the time, I fall back on some combination of mushroom, spinach and onion, but this latest wave of frittatas has featured poblano peppers. Charred over an open flame, they have that lovely smokey - spicy thing happening.

Heres what I did:
1. Sliced up a quarter of an onion and a handful of spinach. Charred a poblano pepper and chopped it into strips. Sauteed them all together in a spot of olive oil.
2. Whisked 3 eggs, some milk and a tablespoon of gouda together.
3. Poured the egg mixture into the skillet and cooked till set. Chucked it into the oven for the last 10 minutes.
4. Served with a chili-garlic sauce based on this cilantro-chili sauce. and homemade bread.

The verdict:
Its an interesting twist on the run-of-the mill frittata. The peppers and the chili-garlic sauce REALLY liven things up.



This one goes to Mansi at Fun and Food for WBB: Balanced Breakfasts!