Mexican · Breakfast
Eggs With Roasted Poblano Strips
Scrambled eggs folded with fire-roasted poblano pepper strips, sautéed onion, and crumbled queso fresco, finished with fresh cilantro and lime. The roasted poblano adds smoky depth while the cheese brings mild saltiness and creaminess. Served with warm corn tortillas.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
441Calories
23.8gProtein
29.5gFat
21.8gCarbs
5.1gSugar
3.9gFiber
805mgSodium
433mgChol
14.5gSat Fat
625mgPotassium
280mgCalcium
2.8mgIron
1.2mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
all-time-classics
breakfast
vegetarian
gluten-free
Instructions
1
Prep
Char the poblano directly over a gas flame or under the broiler on high for 8 minutes, turning often until skin blisters and blackens completely.
2
Rest
Place the charred poblano in a covered bowl for 5 minutes, then peel away the blackened skin under running water and slice into strips.
3
Saute
Melt butter in a nonstick skillet over medium heat. Add onion and cook 3 minutes until softened, then add garlic and poblano strips; cook 1 minute.
4
Scramble
Whisk eggs with milk, salt, and pepper. Pour into the skillet over medium-low heat and stir gently for 2-3 minutes until soft curds just set.
5
Finish
Scatter queso fresco and cilantro over the eggs and fold once or twice until cheese begins to soften.
6
Plate
Slide eggs onto a plate, squeeze lime over the top, and serve with warm corn tortillas alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 medium poblano pepper (200g)
- 11 white onion (120g)
- 2 clove2 clove garlic
- 2 tbsp28g unsalted butter
- 2 oz56g queso fresco or cotija
- 2 tbsp30ml whole milk
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2 tbsp8g cilantro
- 22 lime wedge
- 44 corn tortillas (120g)
