Zucchini, Chile, and Red Onion Frittata

This week on The Shine Project blog the challenge was to have a family dinner and share a recipe!
So of course, since I can now eat “real” food, I had to take advantage of my being able to make something and sit down to eat with my family.

Originally I was going to make a seared beef salad with thai flavors, but I completely blanked out a few very important ingredients while at the store. Dummy.

So I made a super awesome frittata instead!

Collect yeself some ingredients:
1 Poblano Chile
8 Large Eggs
¼lb White Cheddar Cheese
½ Red Onion
2 Zucchini
Olive Oil
Kosher Salt
Pepper
Fresh Cilantro

When it comes to the poblano, it is generally best to roast it and peel the skin off before dicing, but I had no gloves to protect my hands (I’m allergic to the peppers), so I just chopped them up as is.

In a 10-12″ non-stick, oven-proof skillet, heat up a tablespoon of olive oil at medium-high and add the sliced red onion and diced poblano (if you roast the poblano DO NOT add it to the pan now), sauteing until almost tender, about 6 minutes. Add the quartered zucchini, sprinkle with salt and pepper and saute until tender, about another 5 minutes. If you roasted the poblano, add it after the zucchini is tender.

While the veggies are sauteing, combine the eggs, 1 tsp of salt and 1 tsp of pepper and beat with a fork, then add ¾ C of shredded white cheddar cheese and blend.

When the veggies are tender, pour the egg mixture over them and gently stir to distribute evenly. Reduce the heat to medium-low, cover and allow the mixture to cook until almost set, about 10 minutes.

Preheat the broiler, then remove the cover from the pan, sprinkle more white cheddar over the top of the frittata and place it in the oven until the eggs puff and the cheese starts browning, about 3 minutes.

Remove the frittata from the oven and loosen the edges with a flexible spatula, then slide the frittata onto a platter, sprinkle with chopped cilantro, cut into wedges and serve!

You can serve this with a salad and grilled bread as a great dinner, or keep it on the breakfast route by baking up some bacon in the oven like I did! Mmmm, bacon.