Eggs are a true superfood. With only 77 calories, a single egg has five grams of healthy fat, six grams of protein, several vitamins, and also folate, lutein, selenium, and choline. Important essential minerals, selenium aids thyroid function and choline is a powerful anti-oxidant that helps reduce inflammation and improve circulation. In 2016, the world’s oldest person (117 years old) said that eating two raw eggs a day was the secret to her longevity (along with divorcing an abusive husband)!
This easy-to-make chile relleno frittata is essentially a crust-less quiche or pie, and can be made with almost any ingredients, so it’s great for leftovers. Many recipes require pre-frying vegetables and/or meats, but this one skips that step. I prefer using fresh poblano chiles roasted on the stove top, but whole canned green chiles will suffice. Bonus: this pie can be eaten hot, room temperature, or even cold.
- 6 large eggs
- 1/2 cup of half-and-half
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- Salt to taste
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned black beans (rinsed)
- 1 cup chopped green onion
- 1/2 cup chopped cilantro
- 1/2 cup grated white cheddar cheese
- 2 medium roasted poblano chiles (cut into strips)
Heat oven to 350°. Spray cooking oil on a 9-inch pie plate. Whisk eggs, spices, and cream in a large bowl. Add remaining ingredients, except for chiles, to the eggs. Pour mixture into the pie plate and arrange chiles on top. Bake on bottom oven rack for 20 minutes, until crust is brown, and then move to top oven rack to puff and brown for 10-15 more minutes. Remove from oven and let cool. Release edges and bottom with a rubber spatula and slide on to a serving plate. Cut into six wedges and enjoy with your favorite salsa.