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Poblano Frittata

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Poblano Frittata

Nutrition Facts

Poblano Frittata
CaloriesCalories
244 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
4g Per Serving
×
Calories 244
Total Fat 8.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 192 mg
Sodium 177 mg
Total Carbohydrate 27 g
Dietary Fiber 4 g
Sugars 8 g
Added Sugars 0 g
Protein 13 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Ingredients

Servings   4   Serving Size   2 wedges

  • 4 large eggs
  • 1/4 cup fat-free milk
  • 2 tablespoons chopped, fresh cilantro
  • 1 teaspoon olive oil
  • 2 medium poblano peppers (seeds and ribs discarded, chopped)
  • 2 cups frozen, whole kernel corn (thawed)
  • 2 medium green onions (chopped)
  • 1/4 cup finely shredded cotija cheese OR
  • 1/4 cup crumbled queso fresco cheese
  • 1 medium tomato (chopped)
  • 1/4 cup fat-free sour cream

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl, whisk together the eggs, milk, and cilantro.
  2. In a medium skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the poblano for 3 minutes, or until beginning to brown on the edges, stirring frequently. Stir in the corn and green onion. Reduce the heat to medium low and carefully pour the egg mixture over all. Cook, covered, for 10 minutes, or until the mixture is just set on the edge and is still a bit soft in the center (don’t overcook or it will become tough and rubbery). Remove from the heat.
  3. Sprinkle with the cheese. Cut into 8 wedges. Place 2 wedges on each plate. Top with the tomatoes and sour cream.
 

Nutrition Facts

Poblano Frittata
CaloriesCalories
244 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
4g Per Serving
×
Calories 244
Total Fat 8.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.0 g
Cholesterol 192 mg
Sodium 177 mg
Total Carbohydrate 27 g
Dietary Fiber 4 g
Sugars 8 g
Added Sugars 0 g
Protein 13 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Ingredients

Servings   4   Serving Size   2 wedges

  • 4 large eggs
  • 1/4 cup fat-free milk
  • 2 tablespoons chopped, fresh cilantro
  • 1 teaspoon olive oil
  • 2 medium poblano peppers (seeds and ribs discarded, chopped)
  • 2 cups frozen, whole kernel corn (thawed)
  • 2 medium green onions (chopped)
  • 1/4 cup finely shredded cotija cheese OR
  • 1/4 cup crumbled queso fresco cheese
  • 1 medium tomato (chopped)
  • 1/4 cup fat-free sour cream

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl, whisk together the eggs, milk, and cilantro.
  2. In a medium skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the poblano for 3 minutes, or until beginning to brown on the edges, stirring frequently. Stir in the corn and green onion. Reduce the heat to medium low and carefully pour the egg mixture over all. Cook, covered, for 10 minutes, or until the mixture is just set on the edge and is still a bit soft in the center (don’t overcook or it will become tough and rubbery). Remove from the heat.
  3. Sprinkle with the cheese. Cut into 8 wedges. Place 2 wedges on each plate. Top with the tomatoes and sour cream.
 

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