Contigo® Poblano Frittata
Contigo® Poblano Frittata
Directions
- Whisk four dashes of hot sauce with sour cream then place in a streaker bottle under refrigeration for service.
- Whisk eggs, heavy cream, salt, remaining hot sauce, and black pepper then reserve.
- Heat one tablespoon of butter in a nonstick sauté pan over medium heat. Add onion, garlic, spinach, grape tomatoes, and garlic. Cook for 2 minutes stirring.
- Add remaining butter to the pan to melt then add egg mixture, poblano pepper, and black beans over medium heat. Cook for 1 minute.
- Pre-heat oven to 375® transfer sauté pan with eggs to oven and bake for 10-12 minutes until eggs are firm.
- Slide frittata onto warm entrée plate then streak with spicy sour cream cut into fours then serve.
Ingredients
- 2 tsp Contigo® poblano hot sauce
- 8 ea. Nature's Best Dairy® Egg(s)
- 1/3 cup Nature's Best Dairy® Cream, Heavy
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 2 tbsp Contigo® black beans, drained and rinsed
- 1/2 ea. Peak Fresh Produce® Poblano Peppers, roasted, seeded, small dice
- 6 ea. Peak Fresh Produce® Tomato(es), Grape, cut in half
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- 1 cup Peak Fresh Produce® Spinach
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1/4 ea. Peak Fresh Produce® Onion(s), small dice
- 1/2 cup Nature's Best Dairy® Sour Cream
- 4 dahes Contigo® poblano hot sauce, ea.
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
