Chile Relleno Frittata (2 servings) 5 Poblano peppers 1 Tablespoon olive oil 8 ounces of shredded Pepper Jack cheese 2 Tablespoons milk 3 large eggs salt - to taste pepper - to taste Wash the peppers - removing the seeds and white pith. Cut into quarters. Heat the olive oil in an OVEN-PROOF skillet over medium-high heat. Saute the peppers until they are tender. Reduce heat to medium. In a medium bowl, beat the eggs with the milk and salt and pepper. Pour this mixture over the peppers in the skillet. Pre-heat the oven to broil. Once the eggs are nearly set, sprinkle the grated cheese evenly over the frittata. Transfer the skillet to the oven and broil until the eggs are completely set and cheese is golden brown. Allow frittata to cool 5 or 10 minutes before slicing and serving. Pepper Jack is great because it adds some kick. After the Poblano pepper cook they sweeten-up and loose their fire. I also like a teaspoon of good spicy salsa over my portion. Mr Breakfast would like to thank Bennett for this recipe. Recipe number 2148. Submitted 9/11/2007.