Mushroom-Poblano Frittata

I made this awhile back, but veered from the recipe a bit because I was trying to use what I had & not make a trip to the grocery.  This time I was true to the recipe except for one item.  When I went to get a poblano pepper, I didn’t see any, so I got an Anaheim pepper.  Luckily for me both peppers are right by each other on the pepper scale in regards to heat.  This dish is a nice change from our regular dinner fare.  🙂

Bon Appetit, May ’11, adapted by Tasty Evolution

3 tbsp extra-virgin olive oil
8 oz. assorted mushrooms (such as crimini [baby bella], oyster, and stemmed shitake), thinly sliced
1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
1 cup chopped scallions or 1/2 cup chopped chives
Kosher salt and fresh ground black pepper
6 large eggs
2 tbsp chopped fresh cilantro
1/2 tsp cumin
1/4 cup crumbled low-fat or fat-free feta


  1. Preheat oven to 400 degrees. Heat oil in a medium nonstick ovenproof skillet over medium-high heat.  Add mushrooms and saute, stirring occasionally until just soft, about 5 minutes.  Add poblano and cook, stirring occasionally until mushrooms and poblano are lightly browned, about 5 minutes more.  Add scallions, season with salt and pepper and remove pan from heat.
  2. Whisk egg, cilantro, and cumin in a medium bowl.  Season to taste with salt and pepper.  Heat skillet over medium heat.  Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients.  Sprinkle feta over top.  Cook until bottom is set, about 2 minutes.  Trasnfer skillet to oven and cook until eggs are just set, about 9 minutes.  Remove from oven and let sit 2 minutes.
  3. Run heatproof spatula around edge of pan to release frittata.  Slide frittata onto a warmed plate and cut into wedges to serve.
Calories – 250 | Fat 20g | Fiber 1g

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