What is your favorite way to prepare your eggs? I think mine would have to be a frittata. I really like how baking the eggs in the oven creates a lightness to the eggs. So you ask what is the origin of the frittata. Notwithstanding the name Mexican Frittata, the frittata owes its origin to Italy. It is as noted baked eggs. The word frittata translates to fried. It is generally cooked in a skillet in the oven.
A frittata is an omelet and is a perfect vessel for meats, vegetables and cheese. So many different flavors and spices can be put into the eggs. To make this Mexican Frittata, I used four different kinds of peppers including, red, green, orange and poblano peppers. I love poblanos. I think people think all peppers are hot. This is definitely not true. I would describe the poblano as smoky. I also used green chilies.
So I looked up the difference between chilies and peppers. I learned that the difference peppers are divided into two categories – either sweet peppers and hot peppers. Hot peppers, obviously spicy, have thin outer walls while the sweeter brothers have a thicker exterior wall. When you see the can of green chilies at the grocery store it just means that the pepper used was green. It could have been a jalapeno, anaheim, poblano and more. These canned chilies are roasted and that brings out the juices as well. They add a nice bite but not too much. My egg dish also included a yellow onion, red enchilada sauce and a couple of different types of cheeses.
The cast of characters.
Onions and peppers in the cast iron skillet, and then, green chilies added.
Eggs and cheese, added and next, the enchilada sauce dollops.
The Mexican Frittata out of the oven and sliced.