One of the first things I noticed about Todd when we were dating was that he had a serious thing for jalapeños. The first time I went over to his house I helped myself to a peak in his pantry. I know, that’s pretty nosy, but I’ve always been food obsessed and I had to see what this guy ate! His pantry completely puzzled me…it was literally overflowing with 3 things; boxes of pasta, jars of pasta sauce, and about a gazillion little jars of pickled jalapeños. Not even kidding, it was enough jalapeños to stock a Walmart shelf!
That one glimpse in his pantry taught me a lot about him and how he ate, not to mention that it immediately spurred a desire in me to learn how to make as many pepper-centric dishes as I possibly could! When I started brainstorming recipes to make for our next date the first thing that came to mind were jalapeño poppers. I made a few batches to test before I fed any to him and I immediately realized that all of that roasting, stuffing, breading, and frying was monotonous and messy.
Although the task was tedious I still went through with my plan to make him an epic platter of jalapeño poppers. I feel confident in saying that they were a total win because here we are 10 years later still going strong!
These days I choose to ditch the complicated stuffed peppers and instead infuse our everyday favorite recipes with the flavors and textures of the jalapeño poppers that Todd loves, like this frittata. This dish is so easy, it comes together in about a half an hour and depending on who’s at the dinner table, I can dial up the heat level by adjusting the types of peppers that I use. This frittata is topped with dollops of cream cheese, a scattering of sharp cheddar, and crispy homemade hash browns to mimic the crunchy breading on the outside of those stuffed jalapenos he loved so much. In my opinion, this frittata is better than those jalapeno poppers I was making him a decade ago, it is definitely healthier!
This dish is so easy, it comes together in about a half an hour and depending on who’s at the dinner table, I can dial up the heat level by adjusting the types of peppers that I use. This frittata is topped with dollops of cream cheese, a scattering of sharp cheddar, and crispy homemade hash browns to mimic the crunchy breading on the outside of those stuffed jalapeños he loved so much. In my opinion, this frittata is better than those jalapeño poppers I was making him a decade ago, it is definitely way healthier!
Making perfect frittatas has never been easier thanks to our new American Kitchen Cookware frying pan! I don’t think I have ever had a pan that gets used more in my kitchen. This pan never even has time to make it to the cupboard before I am using it again. Nothing sticks, the heat conducts evenly which means I can brown food at lower temps ensuring I don’t scorch anything ( which I have been known to do!), and clean up is an absolute cinch! Plus it’s a really pretty pan that shows off the food I make in it brilliantly, which means I consider it a stovetop to tabletop dish – minimizing the amount of dishes I have in my sink at the end of a meal which is always a win!Print
Leftovers are great served on a biscuit or toasted bread as a breakfast sandwich or eaten as is straight from the fridge!
- 3 tablespoons olive oil, divided
- 1 Yukon gold potato cut into a very small dice
- generous pinch of kosher salt
- 1/2 cup minced yellow onion
- 1 cup finely diced peppers; I used a mix of jalapeño’s, pasilla’s, and bell pepper’s
- 6 eggs, beaten
- 1/4 milk
- 1/2 cup shredded sharp cheddar cheese
- 2 ounces cream cheese, cubed
- 1/4 cup chopped fresh cilantro to garnish
- salt and pepper to taste
- Heat 2 tablespoons oil over medium-high heat in a 10-inch non-stick frying pan. Add the potatoes and a generous pinch of salt to season. Toss the potatoes in the oil to coat then spread into an even layer and let cook for 6 minutes. Use a spatula to turn the hash browns over then continue to cook for another 8 minutes or until golden and crispy. Once done remove from the pan to a paper towel-lined plate.
- Place the frying pan back over medium-high heat. Drizzle in the remaining tablespoon of olive oil then add the onion, peppers, and a pinch of salt. Cook, stirring occasionally for 6-8 minutes until the vegetables are cooked through and tender.
- Meanwhile, beat the eggs and milk together in a mixing bowl and season with salt and pepper. When the vegetables are cooked through add the eggs to the skillet, dollop with cream cheese, and sprinkle the cheddar over the top. Cook until the eggs are just set on the bottom and around edges, about 5 minutes.
- Transfer to the oven under the broiler until the cheese is browned and eggs are completely set. about 5-8 minutes depending on how hot your broiler is and how close the pan is to the heating element.
- Garnish with the crispy potatoes and cilantro. Serve immediately.
This post is sponsored by American Kitchen Cookware and Melissa’s produce, we received product in exchange for creating this recipe. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!