Friday.

Summer.

Breakfast-brunching.

Let’s do it.

Grilled Poblano + Corn Frittata | edibleperspective.com

Step 1. Buy some delicious corn.

Step 2. Buy 2 poblano peppers.

Step 3. Grill everything until charred.

Step 4. Sauté onion + garlic.

Step 5. Add the peppers + corn.

Step 6: Add the eggs.

Step 7. Cheese on top!

Step 8. Broil til’ bubbly.

Step 9. EAT. SCARF. ENJOY.

Grilled Poblano + Corn Frittata | edibleperspective.com

If you’re a savory breakfast lover this is about to be your jam. I promise the grilling step is worth it, but if you don’t have a grill roasting in the oven is 100% doable. So no excuses on not making this frittata!

Grilled Poblano + Corn Frittata | edibleperspective.com

I highly recommend using a super sharp + aged cheddar cheese. Pepper Jack could also be fun but the sharpness of the cheddar is just spot on perfect for this meal.

Grilled Poblano + Corn Frittata | edibleperspective.com

Not photographed: Huge piece of cantaloupe I consumed on the side. Huge = half a cantaloupe. I consider my part-time summer job to be “melon destroyer.” It’s a title I’m proud to wear.

Now let’s get to it – because, Friday.

Grilled Poblano + Corn Frittata | edibleperspective.com

Print this!

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.

----

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!

Grilled Poblano + Corn Frittata | edibleperspective.com

Hope you have some time to relax + eat delicious things this weekend!

Ashley

p.s. We’re heading out tomorrow to visit friends back east for a week so if you have any recipe questions that I don’t answer right away this is why! I’ll respond once we return home. Be sure + check the blog next week as I have a few posts coming that you don’t want to miss! Stay tuned!

Easy Broccoli Stir Fry

gluten-free, vegan // yields 3-4 servings

1, 8oz package Asian rice noodles

2 tablespoons unrefined coconut oil

3 teaspoons minced garlic

2 large heads of broccoli, cut into florets

2 medium red/orange bell peppers, thinly sliced

2 medium carrots, julienned

optional toppings: sriracha, green onion, sesame seeds, toasted sesame oil, peanuts

for the sauce: This makes just under 1 cup of sauce and trust me, you’ll use it!

3 tablespoons tahini, or peanut butter

3 tablespoons gluten-free tamari, or soy sauce

3 tablespoons mirin, or other rice vinegar

3 tablespoons orange juice

4 teaspoons pure maple syrup

4 teaspoons grated ginger

Prep all veggies, garlic, and ginger before starting. Boil water for the noodles and prepare according to package directions.

Add all sauce ingredients to a jar, seal with a lid, and shake vigorously until combined. Set aside. Shake before pouring.

Heat a wok or a large sauté pan [at least 12-inches] over medium-low/low heat with 1 tablespoon of oil. Add the garlic and cook for about 3-4 minutes until light golden brown. [If it browns quickly or burns your heat is too high.] Stir frequently. Remove garlic with a spoon, allowing the oil to drain back into the pan, and place garlic in a bowl.

Add remaining 1 tablespoon [or so] of oil to the pan and place over medium-high heat. Once hot, add the broccoli florets and cook, stirring frequently, for about 8 minutes. Broccoli should turn vibrant green and just start to brown.

Place noodles back in their pot over medium-low heat with about 1/4 of the sauce. Stir every minute until hot then reduce heat to low. [Or, if you’d like to serve the noodles plain on the side heat in the pot with 1 tablespoon of coconut oil.]

Add the red pepper to the pan and stir for about 2 minutes. Reduce heat to medium and stir in the garlic and carrots. Pour about 1/2-3/4 of the sauce in the pan and let cook for about 1-2 minutes, until hot. Serve with noodles and pour remaining sauce left in the pan over each portion.

notes: This recipe moves quickly so be sure to have everything prepped and ready to go before you start.