Today is the first Friday in Lent so I’m sharing the first meatless meal idea of the season. When we do breakfast for dinner, we usually do pancakes or waffles – this frittata was a nice change of pace. It’s quick to throw together and very filling – paired with a nice loaf of crusty bread we easily stretched this to six servings.

Zucchini, Chile & Red Onion Frittata
(from Williams-Sonoma)
Serves 4

1 poblano chile
8 large eggs
Coarse kosher salt and freshly ground pepper
1/4 lb. white cheddar cheese, coarsely shredded
1 T. olive oil
1 red onion, halved then sliced
2 zucchini, cut into quarters lengthwise, then sliced crosswise
Fresh cilantro, chopped

Set your oven to broil. Put 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  it cool. Rub the charred peel off the chile and then cut it in half. Remove the seeds and finely chop.

In a large bowl, whisk together the eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix in 3/4 cup of the cheese.

In a 10-inch ovenproof fry pan, 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. Stir in the chile. Add 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.

Linked up with Eat at Home’s Ingredient Spotlight: Eggs