Photographed by Ben Wheatley
Green Chili and Queso Fresco Frittata
Queso fresco is a favorite cheese to use in Mexico on the breakfast classics huevos rancheros and chilaquiles. Try it on your favorite egg dish, too, including this classic frittata.
- 4 large eggs, lightly beaten
- 1 tablespoon heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Small handful of arugula, chopped
- ¾ cup queso fresco, crumbled
- 1 tablespoon butter
- 1 cup green chilis, such as cubanelle or poblano, diced
- ¼ cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon parsley, minced
- 1 avocado, pitted and diced
- Pinch of flaky sea salt
- Pinch of red pepper flakes
- 1 tablespoon olive oil
- ►Preheat the oven to 375°F.
- ►In a large bowl, whisk together eggs, cream, salt, black pepper, arugula, and queso fresco. Set aside.
- ►In a medium nonstick pan or well- seasoned cast iron skillet, heat butter over medium heat. Add green chilis, onion, and garlic. Cook, stirring occasionally, until vegetables are soft, about 4 minutes. Reduce heat to medium-low, pour in egg mixture, and stir to combine. Allow the eggs to lightly set before gently moving around with a rubber spatula, being sure to scrape the bottom and sides of pan. Continue this process until eggs are fluffy and set but still a little runny on top, about 3 minutes. Top with parsley and transfer to oven. Cook until eggs are fully set, about 3 to 4 minutes.
- ►Slide frittata out of pan onto a serving platter. Arrange avocado on or around frittata and top with sea salt, red pepper flakes, and a drizzle of olive oil.
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