Ortega Scramble
Start your morning with a vibrant and flavorful twist by preparing this irresistible Ortega Scramble. Packed with smoky roasted Ortega green chiles, sweet red bell peppers, and tangy cheddar cheese, this dish brings a Tex-Mex flair to your breakfast table. Soft, fluffy eggs are perfectly scrambled with sautéed vegetables, finished with a layer of melted cheese, and garnished with fresh cilantro for a refreshing burst of flavor. Ready in just 25 minutes, this hearty and colorful scrambled egg recipe is ideal for busy mornings or weekend brunches. Serve it with warm tortillas, crispy toast, or creamy avocado slices for a complete and satisfying meal. Perfect for egg lovers craving a bit of spice and bold flavors, the Ortega Scramble is sure to become a household favorite.
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Recipe Information
Ingredients
- 6 large eggs
- 3 whole Ortega green chiles
- 1 medium red bell pepper
- 0.5 medium yellow onion
- 0.5 cup (shredded) cheddar cheese
- 0.25 cup milk
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves (minced) garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped) cilantro
Instructions
Roast Ortega green chiles over an open flame or under a broiler until the skin is charred. Place the roasted chiles in a bowl and cover with plastic wrap for 5 minutes to steam. Peel off the charred skin, remove the seeds, and finely chop the chiles.
Dice the red bell pepper and finely chop the yellow onion. Mince the garlic and set aside.
Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper. Whisk together until well combined.
Heat olive oil in a medium-sized skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 3-4 minutes, or until softened.
Add the minced garlic and chopped Ortega chiles to the skillet. Cook for another 1-2 minutes until fragrant.
Move the cooked vegetables to one side of the skillet. Melt the butter on the empty side, then pour in the whisked eggs.
Let the eggs cook undisturbed for 30 seconds, then gently scramble them with a spatula, combining them with the vegetables. Continue cooking and stirring until the eggs are just set.
Sprinkle the shredded cheddar cheese over the scramble. Cover the skillet for 1-2 minutes to allow the cheese to melt.
Garnish the Ortega Scramble with chopped cilantro before serving. Serve hot with warm tortillas, toast, or avocado slices on the side.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 520 mg | 40% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1080 mg | 23% | |
*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.
