Roasted Poblano & Pepper-Jack Frittata

5 Ratings
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Serve this healthy frittata for breakfast or brunch. Roasted poblanos bring heat to the dish, while shallots provide a touch of sweetness. We like pepper Jack cheese in this frittata, but you could easily substitute your favorite shredded cheese.

Wendy Lopez Reviewed by Dietitian Nadine Bradley, RD, CNSC
Reviewed by Dietitian Nadine Bradley, RD, CNSC
EatingWell.com, November 2022

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Credit: Ali Redmond

Recipe Summary

active:
20 mins
total:
50 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Position rack about 8 inches from broiler; preheat to high. Line a baking sheet with foil.

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  • Place poblanos on the prepared pan. Broil, flipping once, until the skins are charred, 15 to 20 minutes. Transfer to a bowl and cover with plastic wrap. Let stand at room temperature for 10 to 15 minutes to help the skins loosen. Remove and discard the skins, stems and seeds.

  • Meanwhile, whisk eggs, milk, shallot and salt in a large bowl.

  • Preheat oven to 375°F. Arrange the poblanos in a 10-inch cast-iron skillet and pour the egg mixture on top. Top with cheese. Bake until the eggs are set, 20 to 25 minutes. Slice into 6 pieces and serve with toast.

Nutrition Facts

Serving Size:
1 slice
Per Serving:
216 calories; protein 14g; carbohydrates 15g; dietary fiber 2g; sugars 3g; fat 11g; saturated fat 5g; mono fat 3g; poly fat 2g; cholesterol 261mg; vitamin a iu 564IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 17mg; vitamin d iu 60IU; vitamin e iu 2IU; folate 54mg; vitamin k 4mg; sodium 387mg; calcium 97mg; iron 2mg; magnesium 34mg; phosphorus 207mg; potassium 224mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 3mg; selenium 28mcg.
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