Zucchini, Chile and Red Onion Frittata

Meatless Monday is a popular thing amongst food bloggers but since I'm a little bit of a rebel and a lotta bit disorganized my readers get Meatless Wednesday which obviously doesn't have quite the same ring.  Actually Meatless Monday was launched in 2003 by Johns Hopkins Bloomberg School of Public Health in an effort to get Americans to cut out meat one day a week.  It's now a world-wide movement and something I try to do in our house at least once a week.  You'd be surprised just how easy it is....even if you're a meat-a-tarian like me!  Check out the Meatless Monday website for some great recipes or just do a google search on Mondays and you'll find tons of food bloggers participating.

A frittata is one of our favorite meatless dishes.  I often make one just in an attempt to clean out the fridge on a Sunday afternoon or use up leftovers.  Anything can go into a simple frittata.  In this case it was a perfect way to use up some farmer's market zucchini.  The other ingredients I usually have on hand, but feel free to substitute whatever it is you have in your fridge.  Like the cheese for instance.  This called for white cheddar but I only had gruyere.  Adapt, I say!!  Throw together a simple green salad to go with this and you've got dinner!

Here's the recipe:

Zucchini, Chile and Red Onion Frittata

Williams-Sonoma

1 poblano chile 

8 large eggs

Coarse kosher salt and freshly ground pepper 

1/4 lb. white cheddar cheese, coarsely shredded 

1 Tbs. olive oil 

1 red onion, halved then sliced 

2 zucchini, cut into quarters lengthwise, then sliced crosswise 

Fresh cilantro, chopped

Using tongs or a long fork, hold the chile over the flame of a gas burner, turning it until the skin is evenly blistered and blackened. (Alternatively, place the chile on a baking sheet and broil, turning as needed and watching carefully to prevent burning.) Transfer the chile to a bag and let cool. Rub the charred peel off the chile. Cut the chile in half, remove the seeds and finely chop. 

In a bowl, combine the eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. Beat with a fork to blend. Mix in 3/4 cup of the cheese. 

In a 10-inch ovenproof fry pan, ideally nonstick, over medium-high heat, warm the olive oil. Add the onion and sauté until almost tender, about 6 minutes. Add the zucchini, sprinkle with salt and pepper, and sauté until tender, about 5 minutes. Mix in the chile. Pour the egg mixture into the fry pan, and gently stir to distribute evenly. Reduce the heat to medium-low, cover and cook until the eggs are almost set but still moist in the center, about 10 minutes. 

Meanwhile, preheat the broiler. Sprinkle the remaining cheese over the frittata. Broil until the eggs puff, the center is springy to the touch and the cheese begins to brown, about 3 minutes. Using a flexible spatula, loosen the frittata around the edges. Slide the frittata onto a platter, and sprinkle cilantro over the top. Serve warm or at room temperature, cutting into wedges. Serves 4.