Russ Parsons of the Los Angeles Times came up with this Hatch chile frittata recipe that I’ve modified to suit my own tastes. I really like the taste of Hatch chiles and so have upped the amount that goes into the frittata but if you’re afraid it will give you too much heat, just dial back the quantity.
Hatch Chile Frittata
2 tablespoons butter
1 medium zucchini
3/4 cup chopped green onions (both green and white parts)
1/2 to 3/4 cup roasted, peeled, and diced green chile. I like to use Big Jims but you can use whatever you’ve got.
1 cup raw corn kernels (about 1 ear)
1/2 teaspoon salt
1 cup grated Monterey Jack and sharp cheddar, evenly divided.
–Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium heat. Cut the zuke into half-inch cubes.
–When the butter sizzled, add the zuke and cook, stirring occasionally. After 1 or 2 minutes, add the green onions and green chile and cook until the zucchine is tender, about 6 minutes total. Add the corn and remove from the heat.
–While the zuke is cooking, beat the eggs with a fork in a mixing bowl just until the yolks and white are thoroughly mixed. Stir in the salt, the zuke mixture, and half of the cheese and stir to mix well.
–Return the skillet to low heat, cover and cook, without stirring, until the eggs have set, leaving only a top layer uncooked, about 8 minutes. Scatter the remaining cheese over the top and place it under the broiler until the top is browned and puffy, no more than a minute.
–To unmold the frittata, let it cool slightly in the pan. Use a spatula to loosen it firmly on a cutting board to release the underside. Slide it out onto a serving plate. Serve at room temperature.