You're the Chef logo

Entrée – Breakfast
Rellano Fritatta

This recipe was inspired by
Gordon Nelson of Los Angeles, CA (USA).

Yield: two portions


5 each poblano peppers
to taste salt
to taste pepper
1 Tbsp. olive oil
8 oz. goat cheese
2 Tbsp. non-fat milk
3 each large eggs
2 Tbsp. water

Wash peppers, remove seeds and cut into quarters.

Use a frying pan that can go under the broiler. Heat olive oil; toss the peppers with salt and pepper. Cook peppers until soft. This will sweeten the peppers, making them less hot.

Mix the goat cheese with the milk and blend.

Beat the eggs with water.

Reheat the pan. Pour the eggs over the peppers, waiting until the eggs are beginning to set.

Spoon the cheese over the mixture.

Put under the broiler until the eggs are set and the cheese browns.

Let cool briefly, serve.