Mexican · Breakfast
Eggs With Roasted Poblano Strips
Two eggs scrambled softly with roasted poblano strips, charred until smoky-sweet then peeled and sliced, folded with sautéed onion and a splash of reduced-fat milk. Finished with crumbled cotija and fresh cilantro, this Mexican breakfast stays light by using minimal oil and no cream.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
305Calories
20.1gProtein
21.3gFat
10.4gCarbs
5gSugar
2.3gFiber
512mgSodium
768mgChol
7.5gSat Fat
625mgPotassium
210mgCalcium
2.8mgIron
1.2mcgVitamin B12
92mgVitamin C
Goes well with
Mexican Lager (Corona, Modelo)
local
Agua Fresca de Jamaica (Hibiscus Water)
international
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Whisk the two eggs with reduced-fat milk, salt, and pepper in a small bowl until pale and frothy. Set aside.
2
Char
Set the poblano directly over a gas flame or under a broiler on high heat, turning every 1 to 2 minutes for about 8 minutes until the skin is blackened and blistered all over.
3
Rest
Place the charred poblano in a covered bowl for 5 minutes until the steam loosens the skin. Peel off the blackened skin, remove seeds and stem, then slice into strips.
4
Sauté
Warm the olive oil in a nonstick skillet over medium heat. Add the onion and garlic; cook 3 minutes, stirring often, until the onion turns translucent and smells sweet.
5
Fold
Add the poblano strips to the skillet and stir for 1 minute over medium-low heat. Pour in the egg mixture and cook 2 minutes, stirring gently, until soft curds form.
6
Plate
Slide the eggs onto a plate. Scatter the crumbled cotija cheese and cilantro over the top and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (200g)
- 22 medium poblano chile (200g)
- 11 white onion (120g)
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 4 tbsp60ml reduced-fat milk
- 2 tbsp20g cotija cheese
- 2 tbsp2 tbsp cilantro
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
