Mushroom-Poblano Frittata

1. 1

   Preheat oven to 400u00b0F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and saute, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.

2. 2

   Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes.

3. 3

   Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.