Friday.

Summer.

Breakfast-brunching.

Let’s do it.

Grilled Poblano + Corn Frittata | edibleperspective.com

Step 1. Buy some delicious corn.

Step 2. Buy 2 poblano peppers.

Step 3. Grill everything until charred.

Step 4. Sauté onion + garlic.

Step 5. Add the peppers + corn.

Step 6: Add the eggs.

Step 7. Cheese on top!

Step 8. Broil til’ bubbly.

Step 9. EAT. SCARF. ENJOY.

Grilled Poblano + Corn Frittata | edibleperspective.com

If you’re a savory breakfast lover this is about to be your jam. I promise the grilling step is worth it, but if you don’t have a grill roasting in the oven is 100% doable. So no excuses on not making this frittata!

Grilled Poblano + Corn Frittata | edibleperspective.com

I highly recommend using a super sharp + aged cheddar cheese. Pepper Jack could also be fun but the sharpness of the cheddar is just spot on perfect for this meal.

Grilled Poblano + Corn Frittata | edibleperspective.com

Not photographed: Huge piece of cantaloupe I consumed on the side. Huge = half a cantaloupe. I consider my part-time summer job to be “melon destroyer.” It’s a title I’m proud to wear.

Now let’s get to it – because, Friday.

Grilled Poblano + Corn Frittata | edibleperspective.com

Print this!

Grilled Poblano + Corn Frittata

gluten-free // yields 3-4 servings

2 ears of corn – shucked, about 1 cup if using frozen
2 medium sized poblano peppers
1/4 cup diced red onion
2 cloves garlic, minced
8 eggs
2 tablespoons half & half
1 tablespoons chipotle adobo sauce
2-3 ounces sharp white cheddar cheese, grated
ghee or oil
salt + pepper
toppings: green onion, hot sauce, salsa, etc.

Preheat your grill to 400* F.

Spread a light coating of oil on the corn and peppers. Place on the grill. Cook corn for about 3 minutes per side and rotate 3 times until starting to brown/char. Cook the peppers for about 3-5 minutes per side until charred and bubbly on each side. You want the peppers very tender.

Allow corn and peppers to cool. Slice corn off the cob by standing it on its end over a large bowl and slice the kernels off. Slice the stems off the peppers and de-seed. Chop peppers to desired size.

Heat a 10-inch pan over medium with 2 teaspoons ghee or oil. Add the onion with a sprinkle of salt and cook until softened, about 5-7 minutes, stirring occasionally. While the onions cook thoroughly whisk the eggs, a big pinch of salt + pepper, half & half, and adobo sauce together in a bowl. Add the garlic to the pan and cook for another minute, stirring often. Stir in the corn and poblanos.

Reduce heat to medium-low. Add a bit more ghee/oil to coat the bottom and sides of the pan if needed and set your oven to low-broil [high will also work].

Pour the eggs in and let cook until almost fully set for about 5-7 minutes. While cooking gently push the eggs with a spatula from the edge towards the center and tilt the pan to allow the uncooked eggs to move to the outer edge. This will help avoid overcooking the bottom of the frittata. Once the eggs are nearly set all the way through sprinkle with cheese and place under the broiler on the top rack for 2-4 minutes until bubbly and puffed. Watch closely as it will overcook and burn fast!

Let sit for for a few minutes before slicing and serving. Top as desired.

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To roast the peppers in the oven: Preheat oven to broil and place peppers on a baking sheet and lightly oil. Let roast under the broiler for 4-6 minutes, flipping twice. You want the pepper to be bubbly and charred. Allow to cool then remove the stem and de-seed.

If using frozen corn or if not grilling the corn: Remove corn from kernels. While cooking the onion add corn to a pre-heated pan over med-high heat with a bit of ghee/oil. Cook, stirring occasionally for 5-7 minutes until starting to brown. Remove from heat and add in with the pepper per the instructions.

Adobo Sauce Alternative: If you can’t find adobo sauce [ethnic aisle in a small can] add in 1-2 teaspoons of your favorite smoky hot sauce. Adobo sauce is spicy and smoky in flavor and you don’t want to miss it!

Grilled Poblano + Corn Frittata | edibleperspective.com

Hope you have some time to relax + eat delicious things this weekend!

Ashley

p.s. We’re heading out tomorrow to visit friends back east for a week so if you have any recipe questions that I don’t answer right away this is why! I’ll respond once we return home. Be sure + check the blog next week as I have a few posts coming that you don’t want to miss! Stay tuned!

Do I even need to write words in this post with a recipe title like that? Probably not, but I just can’t help myself.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Recognize the new board I’m using? Pretty excited about it!

Now back to butter.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Brown butter to be exact. It’s easier than you think to make and adds a whole extra depth of flavor to baked goods. In this recipe I’ve used it in the muffins and in the streusel topping. If you can keep yourself from eating all of the topping before putting the muffins in the oven I commend you. It’s kind of insane. You’ll see soon enough.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

See. Right here.

I did something a little tricky and not only used brown butter in this topping but also banana! It gives the muffins an extra kick of happy. The mixture isn’t a crumble due to the mashed banana but more of a thick dough. You are going to l.o.v.e. it.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Someone please come help me on baking days. The messes are out of control. Especially when multiple trials are involved. Luckily, these muffins only needed two tries.

I tried to change up a few things from an existing recipe, like adding an extra egg and changing the flour ratios, but I could tell with the first bite they weren’t up to snuff for you guys. The extra egg was just too much. If you’ve ever added 1 egg too many to a baked good you know what I mean. It’s like it turns too stiff or something and doesn’t have as tender a crumb.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

But the good news is batch two exceeded my expectations.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The texture was possibly the best yet for any muffin I’ve made and the little crunchy bits of chocolate just take it to another level. Not to mention the crunchy brown butter banana streusel topping.

Still can’t get over the topping.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The muffins have a lovely crispy top [!!!] and a perfectly soft and tender interior texture. It’s just the right amount of crumbly. The kind you can bite through without it falling into a million pieces. They’re dense in a good way and just lightly sweet, per the usual.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

These muffins.

Need to happen in your kitchen.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Print this!

adapted from my Coconut Banana Bread

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping

gluten-free // yields 12-14 standard muffins

for the topping:

2 1/2 tablespoons softened brown butter
2 1/2 tablespoons well mashed banana
1/4 cup + 3 tablespoons gluten-free rolled oats
1/4 cup + 3 tablespoons gluten-free oat flour
1/4 cup muscovado sugar, or brown sugar
1/2 teaspoon cinnamon
pinch of salt

for the muffins:

1 cup gluten-free oat flour
3/4 cup raw buckwheat flour
1/2 cup + 2 tablespoons almond meal
2 1/2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup + 2 tablespoons well mashed banana
6 tablespoons 2% milk
6 tablespoons honey
4 1/2 tablespoons melted brown butter, slightly cooled
3/4 – 1 cup dark chocolate chips

Preheat your oven to 350* F and thoroughly grease a 12 tin standard muffin pan with butter or use liners.

In a bowl combine all of the ingredients for the streusel topping. Mash with a fork for a minute or so until it all comes together and turns into a very thick, paste-like dough. Set aside.

In a large bowl combine the flours, almond meal, flax, cinnamon, baking powder, soda, and salt. Stir well.

In another bowl whisk together the eggs, banana, almond milk, honey, and vanilla until fully combined. Whisk in the butter and pour the wet mixture into the dry bowl. Whisk or stir until just combined [when you no longer see dry flour].

Fold in the chocolate chips then scoop the mixture into the muffin tin until each mold is just over 3/4 the way full. Using your fingers drop little dots of the topping mixture onto the top of each muffin until you’ve used it all. Place muffin tins in your oven and bake for 20-24 minutes until golden brown around the edges and a toothpick comes out clean.

Let cool in the pan for 15 minutes then slide a knife around the edge and place on a cooling rack until fully cooled. Serve or store in a sealed container for 3-4 days. For the best texture allow muffins to fully cool.

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notes: I recommend grinding your own buckwheat flour at home with raw groats [pale yellow/green color] for a lighter flavor. You can grind them in a blender, food processor, or coffee grinder until flour-like in texture. Sift if needed and store in the fridge. Regular buckwheat flour will work but the flavor will be more pronounced. Regular butter or can be subbed instead of the brown butter if desired. To make this dairy free: Use almond or soy milk instead of 2% and use coconut oil in place of the brown butter.

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How to make Brown Butter: Heat a light colored saucepan [so you can see the brown bits] over medium/medium-low heat with 1 stick of butter cut into tablespoon sized pieces. Let melt then start whisking constantly. While you whisk the butter will start to foam, then simmer, then turn clear, and then foam a bit more and eventually little brown bits will start to show up after a few minutes. When brown bits start to form remove the pan from the heat and continue to whisk for another 20 seconds. Pour into a jar, let cool to room temperature, and then refrigerate or use in its liquid form. You’ll definitely be able to see and smell [very rich and nutty] when the butter starts to brown. If you’re using higher temperature or leave it on the burner for too long it will burn. You want golden brown liquid, not at all blackened.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

How about that for your Wednesday?

Ashley