Name: Mushroom-Poblano Frittata
Cook time: 40 minutes
Yield: 4 Servings
Ingredients: 3 Tbsp. extra-virgin olive oil; 8 oz. 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 Tbsp. chopped fresh cilantro; 1/2 tsp. ground cumin; 1/3 cup crumbled low-fat or fat-free feta

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