Pablano Pepper Frittata
The perfect way to use up peppers that have started to become wrinkley...
1 TBS avocado oil or olive oil
8 Pasture raised eggs
1 large yellow onion, sliced
2 pablano peppers, sliced into strips
1 red bell pepper, sliced into strips
1 medium sweet potato, cut into bite sized cubes and pre-cooked (bake in oven at 425 for 15 minutes)
Salt, pepper and olive oil
1/2 cup organic jack cheese
Fresh salsa, to serve
avocado, to serve
In a 10-inch cast iron pan, heat cooking oil over medium heat. Add onion and saute until it begins to turn translucent, about 5-6 minutes. Add bell peppers and continue to cook until the peppers and onions have begun. to caramelize. Add pre-cooked sweet potato. Season with salt and pepper.
Crack eggs into a separate bowl and whip with a fork until frothy. Add a dash of water (about ¼ cup) to help ensure fluffiness.
Make sure vegetables in cast iron are distributed evenly and pour scrambled eggs over the top, turning heat to medium low. Turn on broiler while you wait for the bottom half of the frittata to cook, about 4-5 minutes. You will see air bubbles coming up from the bottom and the edges of the frittata will begin to set.
Sprinkle cheese over the top and transfer frittata to the oven and broil the top just until set- to test this, grab the handle of the cast iron with a hot pad and give it a gentle shake.
Remove from oven and let it cool for a couple minutes before serving with fresh salsa and avocado!