Everything but the kitchen sink. Use what you have, throw it all in…everything but the kitchen sink. I had mushrooms that were passed their prime, poblano peppers that were getting wrinkled skin, and onions; I always have onions. Anything can be thrown into a frittata and called breakfast or brunch…or dinner. I mean these are weird times right now. Eat it whenever you want. Anytime is the right time for a mushroom poblano frittata. Also there’s melty cheese, and I’m here for that any time of the day.
This post may contain affiliate links. I may be compensated when you purchase through these links, at no cost to you.
You will need a skillet that can jump from stove to oven. A cast iron skillet is perfect. I have two kinds; The Lodge cast iron skillets and enameled cast iron skillets. Either way, both make an amazing mushroom poblano frittata, or whatever-ingredient-frittata.
How To Make A Mushroom Poblano Frittata
I happen to have bacon so I fried it until it was crispy; that’s the only way to make bacon…for the record. Once it was rendered down (aka crispy), I sautéed the onions, mushrooms, and poblano peppers in the bacon drippings (don’t tell my Noom coach, k). I need to tell you that Poblano peppers are my favorite peppers. Slightly spicy with an amazing flavor. Poblanos for life.
Once the vegetables are softened up, scramble 6 eggs with milk and pour it in the pan. Stir it slightly and pop it in the oven.
It’s all going to bake together into a really soft, fully flavorful, skillet casserole that will have no leftovers.
It takes less than 20 minutes and you can pull it out and top it with cheddar cheese. Full time comfort breakfast status.
To get the cheese really melty, put it back in the oven for 3 minutes. To get the cheese crispy and brown, turn the broiler on and watch it really closely. We wanted it soft and melty this time and we do what we want while we’re
hiding from the Coronavirus quarantined.
You can put just about anything in this frittata. Use whatever produce you have that might go bad soon.
1/2 cup milk
1/2 tsp salt
2 slices of bacon
1/8 tsp pepper
7 mushrooms, sliced
2 poblano peppers, chopped
1 onion, diced
1 1/2 cup shredded cheddar cheese
Preheat oven to 350°
In a cast iron skillet, fry bacon until crispy and rendered
Remove bacon and set aside
In bacon drippings, saute onions, mushrooms, and poblano peppers until tender
In a separate bowl, whisk together eggs, milk, salt, and pepper
Pour egg mixture into skillet and stir vegetable mixture until evenly distributed in skillet
Bake for 15-18 minutes
Top with shredded cheddar cheese and place back in oven for 3 minutes.
For browned cheese, place under broiler and watch closely
- Category: Breakfast
- Method: Bake
- Cuisine: North American
Keywords: frittata, strata, egg casserole, egg bake, mushroom, poblano, cheese eggs, oven egg bake, breakfast casserole, breakfast frittata, egg strata