Heart Healthy
Eggs definitely aren’t just for breakfast. For a fast weeknight dinner, enjoy this one-skillet meal, full of color, good nutrition, and deliciousness.
This recipe is supported by Eggland's Best.
Print Recipe
Poblano Frittata
Eggs definitely aren’t just for breakfast. For a fast weeknight dinner, enjoy this one-skillet meal, full of color, good nutrition, and deliciousness.
This recipe is supported by Eggland's Best.
-
Servings:
4
-
Serving Size :
2 wedges
Ingredients
-
4 large eggs -
1/4 cup milk -
2 tablespoons cilantro -
1 teaspoon olive oil -
2 medium poblano peppers -
2 cups corn -
2 medium green onions -
1/4 cup cotija cheese OR -
1/4 cup queso fresco cheese -
1 medium tomato -
1/4 cup sour cream
Directions
Tip: Click on step to mark as complete.
-
In a medium bowl, whisk together the eggs, milk, and cilantro. -
In a medium skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the poblano for 3 minutes, or until beginning to brown on the edges, stirring frequently. Stir in the corn and green onion. Reduce the heat to medium low and carefully pour the egg mixture over all. Cook, covered, for 10 minutes, or until the mixture is just set on the edge and is still a bit soft in the center (don’t overcook or it will become tough and rubbery). Remove from the heat. -
Sprinkle with the cheese. Cut into 8 wedges. Place 2 wedges on each plate. Top with the tomatoes and sour cream.
Nutrition Facts
Poblano Frittata
Calories
Protein
FiberNutrition Facts
| Calories | 244 | |
|---|---|---|
| Total Fat | 8.5 g | |
| Saturated Fat | 2.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 3.0 g | |
| Cholesterol | 192 mg | |
| Sodium | 177 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 4 g | |
| Sugars | 8 g | |
| Added Sugars | 0 g | |
| Protein | 13 g | |
Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat
-
Servings:
4
-
Serving Size :
2 wedges
Ingredients
-
4 large eggs -
1/4 cup milk -
2 tablespoons cilantro -
1 teaspoon olive oil -
2 medium poblano peppers -
2 cups corn -
2 medium green onions -
1/4 cup cotija cheese OR -
1/4 cup queso fresco cheese -
1 medium tomato -
1/4 cup sour cream
Directions
Tip: Click on step to mark as complete.
-
In a medium bowl, whisk together the eggs, milk, and cilantro. -
In a medium skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the poblano for 3 minutes, or until beginning to brown on the edges, stirring frequently. Stir in the corn and green onion. Reduce the heat to medium low and carefully pour the egg mixture over all. Cook, covered, for 10 minutes, or until the mixture is just set on the edge and is still a bit soft in the center (don’t overcook or it will become tough and rubbery). Remove from the heat. -
Sprinkle with the cheese. Cut into 8 wedges. Place 2 wedges on each plate. Top with the tomatoes and sour cream.