This Poblano, Corn, and Cheddar Frittata is a quick and simple recipe. Perfect for breakfast or brunch with minimal effort and maximum flavor.
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If I am going to make breakfast, I want it to be delicious. But I also do not want to wake up really early to make it, either. No sacrificing sleep here! This Poblano, Corn, and Cheddar Frittata takes only 20 minutes and is incredibly simple. The poblano pepper provides a mild heat to the frittata, but each pepper is different! Try taste testing the pepper before cooking to better understand how spicy (or mild) your pepper is and if you need to adjust it at all.
A frittata is very similar to an omelette, except the ingredients are mixed throughout the egg and it is flat. I love my Mexican and Latin foods, so this frittata highlights the mild spice of poblano peppers and sweet corn with some cheddar cheese. Serve this frittata with your favorite toppings like salsa, avocado, and cilantro. A non-stick skillet is best, but you can also use a cast iron skillet.
This Poblano, Corn, and Cheddar Frittata is vegetarian and gluten free, perfect for entertaining and holidays. Easily make a frittata for a crowd by doubling up the ingredients in the same skillet. It will take longer to cook through but will be just as simple and easy. Find more of our frittata recipes here!