Recipe : Mushroom-Poblano Frittata

• 3 tablespoons extra-virgin olive oil
• 8 ounces assorted mushrooms (such as crimini [baby bella], oyster, and stemmed shiitake), thinly sliced
• 1 large fresh poblano chile, stemmed, seeded, thinly sliced into strips
• 1 cup chopped scallions or 1/2 cup chopped chives
• Kosher salt and freshly ground black pepper
• 6 large eggs
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/3 cup crumbled low-fat or fat-free feta

Preheat oven to 400°F. Heat oil in a medium nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté, stirring occasionally, until just soft, about 5 minutes. Add poblano and cook, stirring occasionally, until mushrooms and poblano are lightly browned, about 5 minutes more. Add scallions, season with salt and pepper, and remove pan from heat.

Whisk eggs, cilantro, and cumin in a medium bowl. Season to taste with salt and pepper. Heat skillet over medium heat. Pour eggs evenly over mushroom mixture and use a heatproof spatula to evenly disperse ingredients. Sprinkle feta over top. Cook until bottom is set, about 2 minutes. Transfer skillet to oven and cook until eggs are just set, about 9 minutes. Remove from oven and let sit 2 minutes.

Run heatproof spatula around edge of pan to release frittata. Slide frittata onto a warmed plate and cut into wedges to serve.