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!
Ingredients
- 1 poblano pepper – stemmed, pepper slit down 1 side, and seeds removed
- 1 teaspoon olive oil
- 2 eggs
- 1 1/2 teaspoons milk
- 1 small tomato, diced
- 1 baby bella mushroom, chopped
- 1 green onion, finely chopped
- 1 1/2 teaspoons chopped fresh cilantro
- salt and ground black pepper to taste
- 1 teaspoon butter, or as needed
- 1/4 cup shredded Cheddar-Monterey Jack cheese blend
Directions
- Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- 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.