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Mushroom-Poblano Frittata

Mushroom-Poblano Frittata Recipe

  • 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
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