INGREDIENTS

INSTRUCTIONS

In a large bowl, combine the eggs with the salt, pepper, chile powder, and
cilantro. Whisk with a fork until evenly blended and set aside. In a
10-inch non-stick skillet, heat the olive oil over medium heat. Add the
onion and saute for 5 to 6 minutes, stirring occasionally, until softened
and slightly golden. Add the red pepper and the poblano and cook for 2
minutes more. Pour the egg mixture into the pan and swirl the bottom of the
pan with a fork to mix the vegetables with the eggs. Reduce the heat to
medium-low, scatter the cheese over the top and cook the frittata slowly,
covered, until the eggs are set almost all the way through. Shake the pan
back and forth on the burner occasionally to be sure the frittata is not
sticking. Place the pan under a broiler on medium for a minute or two just
to set the top of the frittata completely. Remove from the heat and let the
frittata set in the pan for 10 minutes. Place a round platter on the top of
the pan and invert the frittata onto it. Garnish with sprigs of cilantro
and serve warm or at room temperature, cut into wedges. This recipe yields
6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6241 broadcast 04-09-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”