Green Chile and Goat Cheese Frittata
Long, slender Anaheim chiles range from mild to very slightly hot. If you can’t find them, substitute 1 large green bell pepper. For a spicier dish, use poblano chiles in place of the Anaheims.
Wine suggestion: California Sparkling wine or California Sparkling Rosé
- 2 large Anaheim chiles or poblano peppers, about ½ pound (225 g)
- 8 large eggs, lightly beaten
- 1 green onion, white and pale green part only, thinly sliced
- 3/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 ounces (60 g) fresh, rindless goat cheese
- ¼ avocado, sliced, for garnish
- Cilantro sprigs, for garnish
Preheat the broiler. Put the chiles on a foil-lined baking sheet and broil about 6 inches (15 cm) from the flame until blackened all over, about 7 minutes. Cool, peel and remove the seeds. Dice neatly.
Position a rack in the center of the oven and preheat to 375°F (190°C). In a large bowl, combine the eggs, chiles, green onion, salt and several grinds of black pepper.
Heat a 10-inch (25-cm) nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the egg mixture and stir briefly, if necessary, to distribute the chiles evenly. Reduce the heat to medium-low and let cook without stirring until the frittata begins to set around the edges but is still liquid in the center, about 7 minutes. Put about 1 dozen small nuggets of goat cheese on top, spacing them evenly and using all the cheese.
Transfer the skillet to the oven and bake until the surface is just firm to the touch, 7 to 8 minutes. Remove the skillet from the oven (be careful — the handle will be hot), run a rubber spatula around the edge of the frittata to loosen it, then slide it out onto a platter or cutting board. Serve warm. Just before serving, garnish with avocado and cilantro sprigs.