Grilled Poblano + Corn Frittata

gluten-free // yields 3-4 servings

2 ears of corn – shucked, about 1 cup if using frozen

2 medium sized poblano peppers

1/4 cup diced red onion

2 cloves garlic, minced

8 eggs

2 tablespoons half & half

1 tablespoons chipotle adobo sauce

2-3 ounces sharp white cheddar cheese, grated

ghee or oil

salt + pepper

toppings: green onion, hot sauce, salsa, etc.

Preheat your grill to 400* F.

Spread a light coating of oil on the corn and peppers. Place on the grill. Cook corn for about 3 minutes per side and rotate 3 times until starting to brown/char. Cook the peppers for about 3-5 minutes per side until charred and bubbly on each side. You want the peppers very tender.

Allow corn and peppers to cool. Slice corn off the cob by standing it on its end over a large bowl and slice the kernels off. Slice the stems off the peppers and de-seed. Chop peppers to desired size.

Heat a 10-inch pan over medium with 2 teaspoons ghee or oil. Add the onion with a sprinkle of salt and cook until softened, about 5-7 minutes, stirring occasionally. While the onions cook thoroughly whisk the eggs, a big pinch of salt + pepper, half & half, and adobo sauce together in a bowl. Add the garlic to the pan and cook for another minute, stirring often. Stir in the corn and poblanos.

Reduce heat to medium-low. Add a bit more ghee/oil to coat the bottom and sides of the pan if needed and set your oven to low-broil [high will also work].

Pour the eggs in and let cook until almost fully set for about 5-7 minutes. While cooking gently push the eggs with a spatula from the edge towards the center and tilt the pan to allow the uncooked eggs to move to the outer edge. This will help avoid overcooking the bottom of the frittata. Once the eggs are nearly set all the way through sprinkle with cheese and place under the broiler on the top rack for 2-4 minutes until bubbly and puffed. Watch closely as it will overcook and burn fast!

Let sit for for a few minutes before slicing and serving. Top as desired.

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To roast the peppers in the oven: Preheat oven to broil and place peppers on a baking sheet and lightly oil. Let roast under the broiler for 4-6 minutes, flipping twice. You want the pepper to be bubbly and charred. Allow to cool then remove the stem and de-seed.

If using frozen corn or if not grilling the corn: Remove corn from kernels. While cooking the onion add corn to a pre-heated pan over med-high heat with a bit of ghee/oil. Cook, stirring occasionally for 5-7 minutes until starting to brown. Remove from heat and add in with the pepper per the instructions.

Adobo Sauce Alternative: If you can’t find adobo sauce [ethnic aisle in a small can] add in 1-2 teaspoons of your favorite smoky hot sauce. Adobo sauce is spicy and smoky in flavor and you don’t want to miss it!

I have 2 things to tell you about today.

1. This omelet.

2. Something really cool.

I’ll try to keep this short. I know it’s Friday. And you have better things to do like eat office doughnuts and Snapchat your coworker asking if it’s beer:30 yet. Truth:I actually have no idea what Snapchat is.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

1. This omelet was a happy accident thanks to my husband. I had a little belated birthday breakfast cooked for me this past Sunday and now I hope he’s ready to do the same thing every single week for the rest of my life.

I’m like, why did you not tell me you can make all of this deliciousness and I can sit on the couch and stare at the wall or read the 187,000 pages of Restoration Hardware catalogues that were dropped at my door a month ago [you too?] while you cook!? This is bliss. Truth: The pack of 10 HUGE catalogues were actually recycled without even cracking open 1 page. WHY did they send those?

Don’t get me wrong, I LOVE cooking. But oh man, when someone else cooks for me at home I feel like I’m on vacation.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Chris doesn’t cook very often but whenever he does it’s always pretty dang impressive. And he’ll do things I never even thought to do!

For instance: He looked up cooking breakfast potatoes and found some site that suggested slicing them with the onion and garlic and par-boiling everything. It supposedly helps rid some of the starchiness and helps them cook in the pan a bit faster. And they were the best pan-fried potatoes ever.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

THEN! Because he knows the way to my heart is through eggs, he poured a few whisked eggs in a pan. They were originally intended to be scrambled but he let the bottom set a few minutes too long to where they could no longer scramble. Then out of nowhere he grabs the pesto, slathers it on one half of the eggs, flips the other half over and POOF: Pesto Omelet. I was in the kitchen to see that part and was like, hi, you are an egg-genius.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

You can see the entirety of our Sunday breakfast here. We ate on the porch and savored the morning. It was spectacular.

Remember when I said this post would be short? I LIED!

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Immediately after breakfast I told him I HAVE to remake the pesto omelet. To eat again and to share with you fine people. The only thing I changed was pan-roasting a handful of grape tomatoes to throw in with the pesto. No cheese needed! The pesto creates a lovely creamy texture along with slightly undercooking the top of the omelet before flipping it over.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

#2: The really cool thing.

You know I’ve been working with Earthbound Farm for quite awhile now [almost a year!]. Besides the monthly blog posts you see here I’ve also done some freelance photography work for them as well. So, what’s up next? I’m leaving this Sunday to head to EBF headquarters to teach food photography to a few of their staff members for three days! They have such a high volume of work that they need staff on site who can constantly be photographing their projects. And I’m going to get to train them!! What!? Is this real life? Yes it is. So stoked.

I’ll definitely be documenting the days and will recap some of my time there next week. I’m hoping to come back with a few new tips to share for my Food Photography Tip of the Week series, too! Stay tuned!

Now back to this plate of breakfast.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Print this!

Pesto + Roasted Tomato Omelet

gluten-free, dairy free // yields 2 servings

1 tablespoon ghee or olive oil
handful of grape or cherry tomatoes, halved
4 eggs
2-3 tablespoons pistachio pesto, or other
salt + pepper

Melt about 1 teaspoon of ghee/oil in an 8-inch cast iron [or non-stick] pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, flipping every few minutes until the liquid has mostly cooked off and they look caramelized [refer photo 1]. Place tomatoes in a bowl.

Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining ghee/oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes until the edges and bottom start to set.

Once the omelet starts to set gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Place a cover over the pan and reduce heat slightly. Let cook until the top is slightly underdone [not runny but with a bit of shine to it]. About 2-4 minutes. Dollop the pesto on one half of the omelet and sprinkle the same halfwith roasted tomatoes.

Loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. This should be very easy if your pan was greased well. Let cook 1 more minute then slice in half and serve immediately. Top with salt + pepper as desired.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Happy happy Friday! See you back here next week!

Ashley