I have a thing for chile rellenos. I always have. Whether they’re battered and stuffed with cheese, or lighter and stuffed with meat and veggies (paleo recipe forthcoming), chile rellenos always seem to taste delicious. Since the battered, cheese-stuffed, and fried chile relleno is NOT paleo, I got a little creative and made a frittata with the same basic flavor. I think you’ll be pleasantly surprised.
Chile Relleno Frittata
-1 poblano/pasilla chile, diced (you could use an Anaheim chile if you prefer; you could also double the number of eggs and use a combination of chiles)
-Splash of almond milk or coconut milk (optional)
-Pepper, sea salt, menudo mix
-Cooking fat of choice
Preheat oven to 350 degrees F.
In an oven-safe pan, heat your fat of choice over medium heat. Add your diced chiles.
Leave the chiles in the pan for a little while. Let them brown and char slightly (careful, hot chile pieces may jump!).
In a cup or bowl, whisk your eggs with a splash of coconut or almond milk. Add your seasonings.
Add egg mixture to hot pan.
Remove from stove and place in your preheated oven until the center is set. When you remove it from the oven, allow it to cool slightly. Separate the edges of the frittata from the pan with a small spatula. When it’s cool enough to handle (or you can use oven mitts if you can’t wait), place a plate on top of the pan and flip. Your frittata should come right out.
Slice and serve. Top with salsa or avocado if you wish.
-Limitless. Substitute any veggies. Broccoli, bell peppers, and asparagus would be fantastic.
-Primal option: add cheese to the top of the frittata before you place it in the oven. After all, it is a little blasphemous to have a chile relleno with no cheese.