Grilled Poblano Frittata

Vegetarian
Gluten Free
Health score
13%
Grilled Poblano Frittata
45 min.
4
332kcal

Suggestions


Start your day off right with a delicious Grilled Poblano Frittata that’s not only bursting with flavor but also caters to vegetarian and gluten-free diets. This vibrant dish combines the smoky essence of grilled poblano peppers with the freshness of cilantro and lime, creating a delightful morning meal that’s perfect for brunch or a leisurely lunch.

Imagine the aroma of roasted vegetables wafting through your kitchen as you prepare this frittata. The combination of eggs, Monterey Jack cheese, and a medley of fresh ingredients results in a satisfying and nutritious dish that will please both your palate and your health goals. With just 332 calories per serving, you can indulge without the guilt!

Whether you’re hosting a weekend gathering or simply treating yourself to a special breakfast, this frittata is sure to impress. The crispy tortilla chips add a delightful crunch, making it a fun and interactive meal. Pair it with a zesty salsa made from grilled tomatoes and jalapeños for an extra kick that elevates the entire experience.

In just 45 minutes, you can create a stunning centerpiece for your table that not only looks beautiful but also tastes incredible. So gather your ingredients, fire up the grill, and get ready to enjoy a slice of this flavorful frittata that’s sure to become a new favorite in your recipe repertoire!

Ingredients

  • 6-inch corn tortillas ()
  •  eggs lightly beaten
  • tablespoons cilantro leaves fresh chopped
  • 0.5  jalapeno minced seeded
  • teaspoons juice of lime 
  • cup monterrey jack cheese shredded
  • tablespoon olive oil 
  • small onion minced
  •  poblano pepper 
  • servings salt and pepper to taste
  •  tomatoes 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • grill
  • spatula

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken.
  3. Remove the vegetables once their skins are blistering and just partially charred.
  4. Let the vegetables cool a bit.
  5. Remove the skins of the vegetables with a paring knife.
  6. Cut the poblanos into 1/2 inch wide strips, and set them aside.
  7. Cut the tomatoes into 1/2 inch cubes, and put them into a bowl.
  8. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl.
  9. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
  10. Make the chips: Stack the tortillas and cut the stack into six wedges.
  11. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp.
  12. Remove the chips from the oven but keep the oven on.
  13. Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat.
  14. Add the eggs, and stir them for the first minute of cooking with a plastic spatula.
  15. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
  16. When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
  17. Place the poblano strips in a star shape on top of the cheese.
  18. Bake the frittata in the oven for 3 to 4 minutes or until it is just set.
  19. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges.
  20. Serve with the salsa.

Nutrition Facts

Calories332kcal
Protein23.16%
Fat54.15%
Carbs22.69%

Properties

Glycemic Index
54.13
Glycemic Load
5.41
Inflammation Score
-9
Nutrition Score
22.269565084706%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
0.22mg
Naringenin
0.64mg
Luteolin
4.23mg
Isorhamnetin
0.88mg
Kaempferol
0.25mg
Myricetin
0.13mg
Quercetin
6.32mg

Nutrients percent of daily need

Calories:331.59kcal
16.58%
Fat:20.3g
31.23%
Saturated Fat:8.46g
52.9%
Carbohydrates:19.14g
6.38%
Net Carbohydrates:14.93g
5.43%
Sugar:6.02g
6.69%
Cholesterol:311.58mg
103.86%
Sodium:489.71mg
21.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.54g
39.08%
Vitamin C:88.6mg
107.39%
Selenium:29.02µg
41.46%
Phosphorus:385.13mg
38.51%
Vitamin A:1772.81IU
35.46%
Vitamin B2:0.52mg
30.83%
Calcium:292.75mg
29.28%
Vitamin B6:0.5mg
24.97%
Vitamin K:18.28µg
17.4%
Folate:69.25µg
17.31%
Fiber:4.22g
16.87%
Manganese:0.33mg
16.44%
Potassium:574.69mg
16.42%
Zinc:2.41mg
16.04%
Vitamin E:2.35mg
15.65%
Vitamin B12:0.92µg
15.33%
Vitamin B5:1.46mg
14.63%
Iron:2.41mg
13.41%
Magnesium:52.28mg
13.07%
Vitamin D:1.71µg
11.4%
Copper:0.22mg
10.85%
Vitamin B1:0.15mg
9.86%
Vitamin B3:1.4mg
7.01%
Source:Allrecipes
30 min.
8
180kcal
15 min.
8
90kcal
10 min.
2
246kcal
25 min.
1
520kcal
20 min.
15
274kcal
35 min.
6
235kcal