mushroom-poblano frittata / spinach salad with cilantro vinaigrette

mushroom-poblano frittata / spinach salad with cilantro vinaigrette

Contents of your meal kit:

poblano pepper mix
mushrooms
cilantro
eggs
jack cheese
cilantro vinaigrette base
spinach
tomatoes
tapatio (optional)

Cookware needed: mixing bowl, oven-safe nonstick skillet (see note), salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Prep vegetables for frittata: (1) Thinly slice peppers. (2) Wipe mushrooms clean with a damp paper towel, trim/discard the stem ends, and thinly slice. (3) Roughly chop cilantro.
  2. Crack eggs into a bowl and season generously with salt & pepper. Whisk together. Stir in cheese and cilantro.
  3. Heat a small amount of oil in an oven-safe nonstick skillet over medium heat. When hot, cook mushrooms, stirring occasionally, until golden. Transfer mushrooms to a paper towel to absorb excess moisture.
  4. Add a bit more oil to the skillet. Cook poblano pepper mix, stirring often, about 5 minutes, or until softened. Reduce heat to low, add mushrooms back to skillet, and season with salt & pepper.
  5. Pour egg mixture into skillet, stir once to combine, then immediately transfer to oven. Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If your frittata is browning too much but not cooked through, cover with foil and return to the broiler to continue cooking
  6. When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet.
  7. Pour vinaigrette base into the bottom of a salad bowl, add an equal amount of olive oil and whisk or mix with a fork to combine. If this looks like too much dressing, remove some before tossing with the spinach. Slice tomatoes in half and add to the salad. Season with salt & pepper to taste.
  8. Serve wedges of frittata on each plate with a drizzle of tapatio if desired. Enjoy the salad on the side.

Note: Use a small skillet for 2 portions, medium for 4/6 portions. Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect. Aren’t sure about putting yours in the oven? Check the website for an alternative option.