Mini Skillet Frittatas w/ Spinach & Poblano Sauce

DSC_0276

As promised, I will be featuring three easy at-home meals to make for your lover this Valentine’s day. I sincerely can not think of better way to tell the person you admire most how much you love them than with a homemade gift from the heart. Thoughtfulness sets it’s self apart from all other presents and I consider it to be genuinely meaningful when you can really give from a place that is honest and gratuitous. When you craft something from your soul that in-turn flows to your hands and is then directly shared with your person; you have done it. You have accomplished the ultimate goal; contributing to the sheer and pure romance that relationships strive on. That is why I have decided to put together this Valentine’s menu so that you can put some hands-on elbow grease into your gift for your spouse. Whether or not you decide to make breakfast-in-bed, take a leisurely lunch picnic, or make an enchanting dinner at home; all are especially romantic and notably considerate. I welcome you to take the day off this Friday and stay in. Cook from home and reconnect with your main squeeze. I hope that you make one or all three of the mentioned meals and truly enjoy this day to celebrate love!

I recently have become obsessed with this poblano cream sauce that Kris and I make when we have our weekly taco tuesday night. It has the perfect amount of smokiness with a hint of spice. I could honestly put it on anything, though. That is why I decided that it would make an excellent sauce for eggs in the morning. I love making frittatas because they are simple and cook up in a flash, but I always yearn for something more than a drizzle of Sriracha. The poblano sauce is perfect because it doesn’t take away from the frittata but gives the slightest bit of extra creamy flavor; sort of like a hollandaise (but without all the fat). The recipe below yields about 1/2 cup, so you will have leftovers; but trust me when I say, this isn’t a problem. Drizzle it over grilled veggies, chicken, or even add it to your next wholegrain bowl. 

DSC_0139

DSC_0151

DSC_0166

DSC_0180

DSC_0187

DSC_0203

DSC_0222

DSC_0236

DSC_0328

Mini Skillet Frittatas w/ Spinach & Poblano Sauce

Serves 4


Write a review

Print

Prep Time
20 min

Cook Time
20 min

Total Time
40 min

Prep Time
20 min

Cook Time
20 min

Total Time
40 min

For the Poblano Cream Sauce
  1. 1 whole green poblano pepper (also called Pasilla peppers in grocery stores)
  2. 1/2 small yellow onion, finely chopped
  3. 1 clove garlic, minced
  4. 1 TBSP extra virgin olive oil
  5. 1/2 tsp sea salt
  6. 1/2 tsp cumin
  7. 1/4 tsp pepper
  8. 1/4 tsp paprika
  9. 1/3 cup organic half & half (I like to use half & half because it gives a lot of richness and flavor; feel free to use any non-dairy creamer if you are vegan)
For the Mini Spinach Frittatas
  1. 5 organic brown eggs
  2. 1/4 cup milk (any kind will do; I used some of the left-over half & half)
  3. 1/4 tsp sea salt
  4. 1/4 tsp pepper
  5. 1/4 tsp paprika
  6. 1/4 tsp red pepper flakes
  7. 1 TBSP extra virgin olive oil
  8. 2 packed cups of fresh spinach
  9. 1 cup crimini mushrooms, chopped
  10. 1 shallot, chopped
  11. 1 garlic clove, minced
  12. 1/4 cup julienned sun-dried tomatoes
For the Poblano Cream Sauce
  1. Move an oven rack to the top shelf. Preheat the broiler on high. Prepare a small baking sheet with aluminum foil and place the poblano pepper in the middle of the baking sheet. Broil the pepper for about 3 minutes until visible char marks appear. Using tongs, flip the pepper and char the other side for another 3 minutes. Remove from the oven, wrap in a paper towel, and let the pepper steam in the towel for about 5 minutes. Once steamed, peel off the charred skin, cut off the stem, remove the seeds and remove the rib. Chop coarsely and set aside.
  2. Heat 1 TBSP of extra virgin olive oil in a medium non-stick skillet over medium heat. Add the onion and sauté for about 5 minutes. Add the garlic, salt, pepper, cumin and paprika and sauté for another minute or two. Add the chopped poblano and then remove from the heat. Let cool for a few minutes.
  3. Add the cooled veggies to the blender. Add the half & half and make sure to hold the lid down and then blend on high for a few minutes. Set aside.
For the Mini Spinach Frittatas
  1. Move the oven rack back to the middle. Preheat the oven to 450. Grease two mini 6″ cast-iron skillets with butter, olive oil, or coconut oil and set aside* (see note).
  2. Crack the eggs into a medium bowl and add the milk, salt, pepper, paprika, and red pepper flakes and whisk to combine. Set aside.
  3. In a medium skillet sauté the shallot in the olive oil for 3 minutes, stirring continually. Add the garlic, mushrooms, and a pinch of salt and sauté another 3 minutes before adding the spinach. Let the spinach wilt and then turn off the heat. Add in the sun dried tomatoes and toss to combine. Divide the veggie mix among the two mini cast iron skillets and then evenly pour the egg mixture over the top of each skillet (make sure the egg mixture only reaches half-way up the skillets because the eggs do rise in the oven). Bake the skillets for 18-20 minutes or until puffed up and slightly golden brown. Remove from the oven and let cool (the eggs will deflate a bit when cooling). To serve, be sure to remove the frittata from the cast-iron skillets because these will be very hot! You do not want to accidentally touch these bad boys. Slice and serve with a side of the poblano cream sauce and bit of Sriracha. Enjoy!
Notes
  1. If you do not have two mini skillets, one large (12″) cast-iron skillet (or a regular 10″-12″ oven-proof & non-stick sauté pan) will work just fine. The frittata may need to be cooked a bit longer, though, so please keep an eye on it.
HONEYED HOME http://www.honeyedhome.com/

Submit a comment

Your email address will not be published. Required fields are marked *