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Mushroom, Poblano & Goat Cheese Frittata

Marianne Sundquist · June 11, 2023 · Leave a Comment

If you’re ever tasked with making breakfast, brunch, or lunch for a crowd, this frittata (an Italian unfolded omelet) recipe might be right up your alley. I’m not sure it gets easier than this. No eggs cooked to order. The vegetables can be easily cooked the day before, and all that’s required is a quick whisk of the eggs (not too much so there is not a deflation of air during baking), a sprinkling of vegetables and cheese before throwing it in the oven for less than a half hour and voila! 

But that’s not all. Frittatas can be served any time of the day, as a hot main course or cool added to the middle of a sandwich or sliced and served as an appetizer alongside a variety of antipasto as the women in my family would say. In fact, you can make the entire frittata in advance and reheat it the next day by placing it covered in foil, in a 350 F. oven for 15 minutes or until it’s heated all the way through. If reheating individual slices (like when you have leftovers), I like to place a splash of water in the bottom of a small baking dish before adding slices and then covering them. This creates a bit of steam during reheating and prevents the edges from drying out. Another (and opposite) popular method of reheating slices is to fry them in a skillet on the stove, embracing and encouraging the sides to crisp up.

This simple flavor combination of mushroom, red onion, poblano, goat cheese, and basil is just one combination. Whenever making a frittata I usually ask myself a couple of questions: What do I have that I need to use up that is at risk for going to waste? And, what is amazing right now because of the season we are in? In the late fall, winter, and early spring, I will rummage in the freezer looking for frozen chiles and sweet corn I’ve squirreled away. I can promise you that if I had any corn left I would have added it here. But I found poblanos in the freezer and goat cheese in the fridge, so this is where I began. Please consult the most important person when considering what veggies and things to add to your frittata (You!). What do you love? What’s in your fridge? What can you access at the grocery store or farmers market? 

The most important thing to remember is that in any baked egg dish, water causes problems. Because of this, it’s important that vegetables and meat are cooked before adding them to your egg mixture.

If you’re serving this as a main course, it pairs well with a simple green salad and fresh fruit, or you can make it a party and serve this with a decadent baked French toast (like the one I shared last week) or an assortment of pastries.

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Mushroom, Poblano & Goat Cheese Frittata

HDT - Sq - Goat Cheese Frittata - in a rustic bowl ready for brunch
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If you’re ever tasked with making breakfast, brunch, or lunch for a crowd, this frittata recipe might be right up your alley. I’m not sure it gets easier than this. No eggs cooked to order. The vegetables can be easily cooked the day before, and all that’s required is a quick whisk of the eggs, and a sprinkling of vegetables and cheese before throwing it in the oven for less than a half hour and voila!

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Breakfast
  • Method: bake
  • Cuisine: Italian

Ingredients

Units

For the vegetables:

  • 3 T. butter
  • 1 lb. fresh cremini mushrooms (aka baby bellas), cleaned with a dry kitchen towel and sliced
  • 1 medium red onion, sliced
  • Salt and pepper, to taste
  • 2 fire-roasted poblanos, peeled, seeded and diced

For the frittata:

  • 2 T. butter
  • 12 large eggs
  • 1/4 c. heavy cream
  • 1 t. Kosher or large flaked sea salt
  • 1 c. fresh goat cheese
  • torn basil leaves, for garnish

 

Instructions

The mushrooms

In a large saute pan over medium-high heat, add the butter. Once it’s melted, add the mushrooms and onions with a generous pinch of salt and pepper. Let them cook until the water inside them releases and evaporates, at which point both mushrooms and onions will begin to caramelize. Let them cook until they are a deep, golden brown, and turn off the heat. Transfer to a small bowl and add the diced poblanos. Reserve until you are ready to bake the frittata.

Baking the frittata

To cook the frittata, preheat the oven to 375 F. In a large bowl or pitcher, whisk together the eggs, cream, and salt. Place butter in a 10 to 12-inch cast iron skillet or a baking dish that’s approximately the same size. Place the skillet in the oven for around 5 minutes, or until the butter is completely melted. Carefully remove the skillet from the oven and swirl (or brush) the butter around so the bottom and sides are coated. Pour in the egg mixture in the skillet, and sprinkle in the cooked vegetables and fresh goat cheese. Bake for around 25 minutes, or until the frittata doesn’t wobble in the middle. You don’t want to overbake it, but you don’t want undercooked eggs on the inside either. You can also insert a small knife in the center. If it comes out clean you are good to go.

 

To serve, garnish with torn basil leaves and enjoy.

Did you make this recipe?

Tag @highdeserttable on Instagram so we can cheer you on! 🌟

Nutrition values are estimates only. See the disclaimer here.

Mushroom, poblano, and goatcCheese Frittata in a rustic bowl ready for brunch

High Desert Green Chile Cheeseburger

Marianne Sundquist · May 13, 2023 · Leave a Comment

There is so much about cooking and eating in the Southwest that is special, including green chile cheeseburgers which top the list for me, especially during the grilling season. I think about burgers made in other places and all the care and effort that goes into coming up with the most creative combination of toppings, or signature burger patties, but at the end of the day it feels like we have an unfair advantage—we have fire roasted green chile. The best burgers I have ever had are in New Mexico and while they vary to some degree, they all have green chile in common. Over time, I have discovered that my favorite burgers tend to be the simplest. I love making this burger and eating it just as is, sometimes with a bun, sometimes wrapped in big pieces of lettuce, but always with melted cheese and a spoonful of poblano jam on top. And I can’t believe I’m saying this, but with this combination, I don’t even add my usual burger go-to’s of mayo, ketchup, and raw slices of onion. 

The cheese

I didn’t want to choose the cheese for you because this is such a personal choice. The day I made these, we melted blue cheese on top of the burgers because this is one of our favorite cheeses, but goat cheese, cheddar, and American would be great too. 

The patty

The most important thing for a good burger is a flavorful burger patty. Here, we accomplish this by adding two kinds of meat, half ground chuck and half-ground sirloin. The chuck brings the texture while the ground sirloin brings the flavor. Combined together with good seasoning and frozen grated butter for additional flavor and moisture, results in my favorite burger patty of all time. You’ll notice that we add a generous (1 tablespoon) of dried herbs to the burger. I have an affinity for the herb blend I make called High Desert Herbs, a combination of marjoram, sage, lavender, rosemary, chile, and thyme (available at stokli.com) but it’s also similar to Herbes de Provence and can be substituted with any or all of the dried herbs listed above.   

The jam

The jam can easily be made a few days in advance and can be adjusted with different chiles. If you want a spicier jam, instead of poblano, you might want to try a hatch, anaheim or even poblano chile. Or, you can create your own signature jam by combining more than one chile together. 

HDT Green Chile Cheeseburger - Poblano Jam
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High Desert Green Chile Cheeseburger

HDT Green Chile Cheeseburger - plated
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This New Mexico-inspired green chile cheeseburger combines the heat of green or poblano chiles with the creamy richness of your favorite cheese, creating a mouthwatering fusion that will leave your taste buds craving more.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 burgers
  • Category: burgers
  • Method: grilling
  • Cuisine: New Mexican Inspired

Ingredients

Units

for the poblano jam:

  • 2 T. olive oil
  • 1 large shallot, sliced
  • 4 garlic cloves, sliced
  • 4 fire-roasted poblano chiles, peeled, seeded & diced
  • 1/4 c. sherry vinegar
  • 1/4 c. brown sugar, packed
  • Salt and pepper to taste

for the burgers:

  • 1/2 c. (1 stick) unsalted butter
  • 1 lb. ground beef chuck
  • 1 lb. ground beef sirloin
  • 1 T. High Desert Herbs or Herbes de Provence
  • 2 t. kosher or flakey sea salt
  • 1/2 t. Black pepper

for everything else:

  • 8 buns
  • your favorite cheese and toppings

Instructions

Making the jam

To make the poblano jam, heat the oil over medium heat in a saucepan. Add the shallots and cook for around ten minutes, until they caramelize. Add the garlic and cook for another few minutes, stirring frequently to prevent burning. Add the diced chiles, vinegar, sugar, and a pinch of salt and pepper. Let this mixture come to a boil, then lower the heat and let it simmer for around 10 minutes, or until the liquid has reduced by around half in the pan. You can leave this as is or transfer the mixture to a blender and pulse a few times to make a slightly smoother consistency. Check seasoning and add more salt and pepper as needed. Transfer the jam to a heat-proof jar and serve warm with the burgers or refrigerate if making in advance.

Making the burgers

To make the burgers, first, grate the butter into a bowl with a box grater and freeze the butter for around ten minutes. In a large mixing bowl, combine both types of ground beef, herbs, salt, pepper, and frozen butter until the mixture is well combined. Form into 8 patties and keep refrigerated. When you’re ready to grill, preheat the grill and cook the burgers to your desired temperature. When they’re almost done, top with cheese, close the grill, and cook the burger for another couple minutes, until the cheese is melted. This is a great time to place the buns cut side down on the grill to slightly toast them. To serve, place burgers on the buns and top with poblano jam. Enjoy with your favorite condiments and other toppings.

Did you make this recipe?

Tag @highdeserttable on Instagram so we can cheer you on! 🌟

Nutrition values are estimates only. See the disclaimer here.

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