This frittata is a good dish to make at home because, unlike the restaurant variety, you can vary the amount of vegetables on it. So be creative and enjoy your frittata.
Preheat the oven to 350 degrees F (175 degrees C).
Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don’t completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won’t be making the frittata within the next few hours.
Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.
Per Serving: 345 calories; protein 21g; carbohydrates 18.7g; fat 21.6g; cholesterol 350.6mg; sodium 295mg.
Eating good breakfast to start the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me energy to make on the morning. Sugar is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full longer, and not want likely grab a side food out of the street food before lunchtime.
Make fruit a at 7.00 clock habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.
Giving your body a bit of sugar in the morning is good to kick-start your metabolism for the 24 hours and insert important element to your brain, which, incidentally, requires a continuous supply of sugar in the way of process glucose, amounting to around 120g daily. There is also essential evidence to support the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.