Eggs with Poblanos, Butternut Squash and Feta
Pati Jinich's Mexican Frittata
- 1/4 cup Vegetable Oil
- 1 cup chopped White Onion
- 2 Poblano Chiles (about 12 ounces; charred; sweated; peeled; stemmed; seeded; diced)
- 8 large Eggs
- 3 tablespoons Milk
- 3/4 teaspoon Kosher or coarse Sea Salt or to taste
- 1 pound peeled and diced Butternut Squash (about 1 pound; cooked in salted boiling water for 4 to 5 minutes and drained)
- freshly ground Black Pepper to taste
- 1/2 teaspoon ground Allspice
- 3/4 cup diced Feta Cheese (about 4 ounces)
- 1 Boule
- Preheat the broiler. Heat the oil in a 10- to 12-inch broiler proof skillet over medium heat until hot but not smoking. Add the onion and cook, stirring occasionally, until soft and barely beginning to brown, 6 to 8 minutes. Add the chiles and cook until they begin to brown lightly, about 3 minutes.
- Meanwhile, in a medium bowl, with a whisk or a fork, beat the eggs with the milk and 1/4 teaspoon of the salt until foamy.
- Toss the butternut squash into the onion mixture, stir in the remaining 1/2 teaspoon salt, pepper, and allspice, and cook, stirring occasionally, until the squash has completely softened, about 5 minutes.
- Pour the egg mixture on top of the squash mixture and stir gently as the eggs begin to cook along the edges and bottom of the pan, 2 to 3 minutes. Sprinkle the cheese on top.
- Place the skillet under the broiler and broil until the frittata is puffed and lightly browned on top, about 3 to 4 minutes. Remove from the oven, cut into wedges, and serve. Or let cool and serve at room temperature with a crusty bread such as boule.