Poblano Cilantro Frittatas

Breakfast Fritatas are a favorite in our household. They’re easy to prepare. You can always prepare them ahead of time, refrigerate, and pop them into the oven when your guests arrive (or when your beautiful partner wakes up for a nice breakfast in bed). For this recipe, we rely on the mild but distinctive flavor of the Poblano pepper. Paired with minced onions, encouraged by fresh cilantro, and embraced by cheeses and spices, this Fritata will become a favorite for you as well.

Ingredients

• 1 large Poblano pepper, seeded and chopped
• 1 small white onion, minced
• 3 potatoes, baked and peeled
• 6 fresh eggs
• 1 cup shredded Mexican cheeses
• ½ cup Feta cheese, crumbled
• 1 small bunch fresh cilantro, chopped
• 1 teaspoon olive oil
• 2 teaspoons Cajun seasonings

Cooking Directions

• Preheat oven to 350 degrees.
• Lightly oil a 6x8 baking dish.
• At the bottom of the dish, smash the baked potatoes to cover the bottom. Sprinkle with Cajun seasonings.
• Heat a sauté pan to medium heat. Add onion, Poblano, and olive oil. Sauté about 5 minutes, or until onion is translucent.
• Transfer to a mixing bowl and allow to cool.
• To bowl, add cheeses, cilantro, eggs, and remaining Cajun seasonings. Mix well.
• Pour egg and cheese mixture over the potatoes.
• Bake 30 minutes.
• Remove from heat, cool 5 minutes and serve!

Serves 4.

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