Chile rellenos are one of my all time favorite Mexican dishes, but it's a dish I save for special occasions since they can pack quite a lot of calories and fat from all the cheese. Recently when I was thinking about how to make a healthier version of this dish, it dawned on me that I could create the same flavor profile in a frittata and immediately got to work. Using the same traditional ingredients as a chile relleno - eggs, poblano peppers, cheese, and tomato sauce - this frittata is seriously satisfying. I threw in some zucchini for extra veggies but you could leave these out if you want a more traditional take.
Chile Relleno Frittata
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- 1 tsp. vegetable oil
- 1 U onion, diced
- 2 U Poblano peppers, seeded and diced
- 1 cup zucchini, diced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 8 U eggs
- 1 cup reduced fat shredded cheddar cheese
- 1 cup no sugar added tomato sauce
Preheat the oven to 400 degrees.
Heat the oil in a skillet over medium high heat. Add the onion and peppers. Cook for 4-5 minutes until tender. Add the zucchini and cook for 2-3 minutes until just tender.
Whisk together the eggs, salt, and pepper. Add to the pan. Top with cheese.
Place in the oven and cook for 15-20 minutes until egg is cooked through.
Warm the tomato sauce and serve over the frittata.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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