⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

🍽 Ingredients

• 6 large Eggs
• 1/4 cup Milk
• 1 tablespoon Canola oil
• 1/2 small, chopped Onion
• 1 medium, chopped Poblano peppers
• 1/2 cup, crumbled Chorizo
• 1/2 cup, shredded Monterey Jack cheese
• 1/4 cup, crumbled Cotija cheese
• To taste Salt and pepper

📖 Instructions

1. Preheat your oven to 350°F (175°C). Make sure it's good and hot; this is important for a nicely set frittata.
2. In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Don't over-whisk, just until everything is combined. You want it slightly frothy, but not like a meringue!
3. Sauté the onions and poblano peppers in a little olive oil in your cast iron skillet over medium heat until they're nice and soft, about 5-7 minutes. If you're really short on time, use pre-chopped frozen peppers and onions - a great time saver!
4. Push the cooked veggies to one side of the pan, creating a little space. Sprinkle the chorizo evenly in the free space. Cook for a few minutes to get it nice and crispy (or use pre-cooked chorizo if you want to save time, the lazy person's way!).
5. Gently pour the egg mixture over the veggies and chorizo. Stir gently to combine, but don't be overly zealous - a few stray bits of veggies peeking out are fine.
6. Sprinkle the Monterey Jack cheese and cotija cheese over the top. I love the salty tang of the cotija!
7. Put the skillet into the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top. A toothpick inserted into the center should come out clean. Don't peek too often; that can mess with the oven temperature.
8. Let the frittata rest for a few minutes before slicing and serving. It's much easier to cut when it's not completely hot-off-the-oven!
9. Serve warm. You could also serve it at room temperature, this is a very versatile recipe, suitable for various occasions!

📝 Notes

• For a spicier frittata, add a pinch of cayenne pepper or some chopped jalapeños. Don't forget the cilantro!