Mexican · Breakfast
Eggs With Roasted Poblano Strips (Keto)
Scrambled eggs cooked in butter with charred poblano strips, onion, and melted Oaxaca cheese, finished with a squeeze of lime. Skillet-cooked and served with avocado slices, this Mexican-style egg dish skips tortillas and starchy sides, relying on smoky roasted chile and rich dairy fat for body and flavour.
$4
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
452Calories
30.1gProtein
33.8gFat
12.2gCarbs
3.9gSugar
4.9gFiber
819mgSodium
662mgChol
15.9gSat Fat
780mgPotassium
290mgCalcium
3.3mgIron
1.5mcgVitamin B12
48mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
Roast the poblano over an open gas flame, turning every 1–2 minutes for 8 minutes until blackened all over, then seal in a bowl for 5 minutes. Peel off the charred skin and slice into strips.
2
Sauté
Melt butter in a small nonstick skillet over medium heat. Cook onion and garlic for 3–4 minutes until soft and translucent, then add poblano strips and cumin. Cook 1–2 minutes until fragrant.
3
Scramble
Whisk eggs with salt, pour into skillet over medium-low heat, and stir gently for 2–3 minutes until just set with soft, glossy curds. Sprinkle cheese over eggs and fold once off heat.
4
Plate
Slide eggs onto a plate, fan avocado slices alongside, scatter cilantro over top, and serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (210g)
- 22 medium poblano chile (180g)
- 11 white onion (140g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp butter (28g)
- 11 avocado (200g)
- 2 oz56g Oaxaca cheese
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp salt
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
