Rating: 4.5 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a healthy and tasty way to liven up your morning scrambled eggs. The measurements and ingredients can be altered to fit your own tastes. I always just use what I have on hand. Serve with your favorite salsa!

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

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  • Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.

  • Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.

  • Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.

  • Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.

  • Bake in the oven until cheese is melted, 3 to 5 minutes.

Cook's Note:

If you do not like spicy food, substitute poblano pepper with bell pepper and cook an extra 10 minutes in oven prior to adding filling. You can use any type of onion or mushroom in this dish as well. For a heartier meal, add chorizo or other meats.

Nutrition Facts

359 calories; protein 21g; carbohydrates 9.5g; fat 27.2g; cholesterol 407.8mg; sodium 353.4mg. Full Nutrition
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