Ingredients
3 hatch chili
1 small zucchini, diced bite-sized
1 red bell pepper, seeded and diced
1 red onion, diced
¼ cup EVOO
2 tsp. garlic, minced
1 dozen extra large eggs
¼ cup Parmesan cheese, freshly grated
½ cup grated Gruyere cheese
1 tbsp. unsalted butter, melted
1 bunch green onions (white and green parts), chopped
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Place the diced hatch chili, zucchini, red bell pepper and onion on baking sheet pan.
- Drizzle with EVOO, sprinkle with 1 ½ teaspoon of salt and 1/2 teaspoon of freshly ground pepper, and toss until well coated.
- Bake for 14 minutes or until vegetables are golden brown or roasted
- Remove from the oven and reduce the oven temperature to 350 degrees.
- In a large bowl, whisk together the eggs, Parmesan cheese, 1 cup half and half, 1 teaspoon salt and ½ teaspoon freshly ground pepper.
- In a medium cast iron pan, melt the butter and sauté chopped green onions over medium low heat for a minute.
- Add the roasted hatch chilies and vegetables to the pan and toss them with the green onions.
- Pour the egg mixture over the hatch chilies and vegetables and cook for at least 2 minutes over medium low heat. Do not stir
- Transfer the cast iron pan to the oven, bake for 25 minutes or until the middle part of it is puffed or top of frittata turns golden brown.
- Sprinkle with the Gruyere cheese and bake for another minute or two or until the cheese is melted.
- Serve hot and Enjoy!
Posted in Breakfast, Daily Meal