Chipotle peppers in adobo are one of my favorite ingredients to experiment with lately. I’m averaging a couple jars of these babies a month. Adding them to a recipe is a great way to infuse a little smoke and spice to a dish. Plus, they are essentially freebies in the nutritional department, so it’s a win/win.
I did a little research to find out exactly what was in this little jar I reach for so frequently. I learned the chipotle peppers are typically jalapeños, although they could be any other small pepper that has been dried and smoked. The sweet, tangy adobo sauce they come jarred in is a simple marinade of vinegar, salt, garlic and paprika. Sounds fantastic, right?
Now that I’ve piqued your chipotle pepper interest, let me introduce you to this truly delicious frittata. Chipotle peppers lend their distinct smoky flavor, and it is packed with vegetables and protein.
You’re going to love this frittata. In fact, if you’re anything like me, you’ll be eating it a lot more often than just for breakfast.
Spicy Chipotle Frittata
- 1 tbsp olive oil
- 12 ounces baby gold potatoes, cut into ½” cubes
- 3 finely chopped chipotle peppers + 2 tablespoons of adobo sauce from the jar. I use La Costeña
- ½ cup vegetable stock
- 1 yellow onion, diced
- 1 red onion, diced
- 3 large garlic cloves, minced
- 1 ¼ cups cooked and rinsed black beans
- 1 bunch of Swiss chard, leaves separated from stems. Slice the stems and cut the leaves into long, thick ribbons
- salt to taste, I used about 1½ tsp
- 10 large eggs (6 whole eggs + 4 egg whites)
- ¼ cup milk, I used 2%
- Preheat oven to 350℉.
- Heat a 10” or larger cast iron skillet over medium heat and add the olive oil.
- Add the potatoes, chipotle peppers and adobo sauce, vegetable stock, yellow and red onions, garlic, black beans, Swiss chard stems only and salt to the skillet. Stir to combine and cook over low-medium heat for about 15-20 minutes, stirring occasionally, until the stock has mostly cooked off, and the potatoes aren’t crunchy anymore.
- Add the Swiss chard leaves, and stir to combine. Cook another 3-5 minutes over low heat until the leaves wilt and the liquid has mostly cooked off.
- Meanwhile in a separate bowl, whisk together the eggs and milk.
- Bring the heat up to medium, and pour the egg mixture into the cast iron skillet. Immediately stir to combine all ingredients before the eggs have a chance to set. Cook undisturbed for 2 minutes.
- Transfer the skillet to the preheated oven and cook for about 20 minutes. Turn on broil and cook for an additional 3 minutes. The frittata is finished when the eggs are set and the top has begun to brown. Let the frittata rest out of the oven for 5 minutes before serving. Serve warm, and I highly recommend topping with avocados, cilantro and salsa.
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