Chile Relleno Frittata

Chile Relleno Frittata

(2 servings)    Printable Version
  • 5 Poblano peppers
  • 1 Tablespoon olive oil
  • 8 ounces of shredded Pepper Jack cheese
  • 2 Tablespoons milk
  • 3 large eggs
  • salt - to taste
  • pepper - to taste
Wash the peppers - removing the seeds and white pith. Cut into quarters.

Heat the olive oil in an OVEN-PROOF skillet over medium-high heat. Saute the peppers until they are tender. Reduce heat to medium.

In a medium bowl, beat the eggs with the milk and salt and pepper. Pour this mixture over the peppers in the skillet.

Pre-heat the oven to broil.

Once the eggs are nearly set, sprinkle the grated cheese evenly over the frittata.

Transfer the skillet to the oven and broil until the eggs are completely set and cheese is golden brown.

Allow frittata to cool 5 or 10 minutes before slicing and serving.


Pepper Jack is great because it adds some kick. After the Poblano pepper cook they sweeten-up and loose their fire. I also like a teaspoon of good spicy salsa over my portion.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
What do you think of Chile Relleno Frittata?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.


Official Member: Team BreakfastFrom kayat (Team Breakfast Member)
Rating (out of 5):  

I used hatch roasted green chile (which ended up floating when I added the egg *shrug*). I thought I'd try to recapture the bread-coating of a traditional chile relleno by adding about a tsp of flour--bad idea. The thing baked up quite nice, but then sunk. Timing for the frittata not listed, I guestimated 3-4 min to get the top to set, then tried broiling it for about 10min. I think it woulda come out better if I left out the flour.

Comment submitted: 4/16/2011 (#12464)





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