Green chiles and eggs, plus a little cheese, are a great flavor combo for brunch with refried beans and sautéed greens on the side.
8 large eggs
1 cup grated Monterey Jack cheese
½ teaspoon sea salt
¼ cup fresh cilantro, chopped
4 green onions, diced fine
Pre-heat broiler
Place the chiles on a cookie sheet and broil until blistered on one side. Turn over and blister on the other side. Put in a plastic bag to sweat for about 10 minutes. Slip skins off and remove seeds and veins. Chop the chilies into ¼ inch dice.
Melt the butter in a heavy, oven proof 10 inch diameter skillet. Cast iron is ideal.
Add the green chile and sauté for a few minutes.
Whisk the eggs, ½ cup of the cheese, salt, cilantro, and green onions together.
Pour the egg mixture into the pan and gently fold into the vegetables. Cook until almost set.
Sprinkle with the remaining cheese.
Broil until the frittata puffs up and the cheese begins to turn golden, about 1 minute.
Cut into wedges to serve.