Egg Poblano and Avocado Scramble Ww
Start your day with a burst of flavor and nourishment with this Egg Poblano and Avocado Scramble, a quick and satisfying breakfast that’s packed with color and texture. Featuring smoky roasted poblano pepper, creamy avocado, and perfectly fluffy eggs, this dish is seasoned with a touch of cilantro for a bright, fresh finish. The recipe comes together in just 20 minutes, making it ideal for busy mornings or a casual weekend brunch. A sprinkle of optional shredded cheese, such as cheddar or queso fresco, adds even more indulgence to this protein-rich, low-carb meal. Whether you're following a healthy eating plan or simply looking for a delicious way to elevate your breakfast routine, this scramble is a must-try!
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium Poblano pepper
- 1 medium Avocado
- 2 tablespoons Cilantro
- 2 tablespoons Milk
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Shredded cheese (optional, like cheddar or queso fresco)
Instructions
Place the poblano pepper over an open flame (or under a broiler) and roast until the skin is charred and blistered, turning occasionally to ensure even roasting. Once charred, place the pepper in a bowl and cover with plastic wrap to steam for 5 minutes.
While the poblano steams, crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk until well combined.
Peel the charred skin off the poblano pepper, remove the seeds and stem, and dice the flesh into small pieces.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced poblano pepper and sauté for 2-3 minutes until tender and fragrant.
Pour the whisked eggs into the skillet and gently stir with a spatula, moving the eggs around to form soft curds. Cook for 3-4 minutes, or until the eggs are just set.
Dice the avocado into bite-sized pieces and gently fold it into the scramble during the final minute of cooking.
Remove the skillet from heat and stir in the chopped cilantro. If desired, sprinkle shredded cheese on top and let it melt slightly.
Serve the egg poblano and avocado scramble immediately, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 7.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 391 mg | 30% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1386 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
