Make Pierre’s Poblano Frittatas, everybody

This frittata is named after my cat even though he can’t eat it ’cause it’s got onions. I’ve been working on this recipe for many years, and now you can have it. For free. Well, not free, just if you ever try it you should leave me some comments, because that’s the cool thing to do, y’all. It’s really tasty, but make sure you have a small omelette pan if you dare attempt that insane flip at the end, which should be practiced over a sink. Lots of people like frittatas for breakfast or brunch, but nobody’s stopping you from making this for dinner and serving some of that wine with it.

PIERRE’S POBLANO FRITTATAS

eggs
olive oil
poblano pepper
onion
garlic
ham (optional)
cumin
wine
swiss cheese

Roast: one poblano pepper, cut into small strips.

Sautee in olive oil: garlic, 1/4 onion, roasted pepper strips, and ham cubes (if desired) until onions are transparent. Add cumin and salt to taste. Deglaze pan with wine, set mixture aside.

Add small amount of water to 3 room-temp eggs, beat until frothy. You are more than welcome to use a hand blender here to achieve the froth. Don’t add pancake batter like IHOP, but you can use a milkshake mixer like Waffle House (if you want.)

Heat olive oil/butter mixture in omelette pan, pour in eggs. Pull up edges of frittata and tilt pan to let liquid flow underneath. When only a small amount of liquid remains, spoon in poblano mixture and mix slightly with the beaten eggs. Lay swiss cheese strips on top. When the center has firmed a bit, shake the frittata loose, then toss and flip to cook other size until it slides easily in the pan. Egg side should be golden brown.

Serve immediately with crusty bread, or put it in a slow oven while you make another one for your friend there.