Scramble Eggs with Poblano and Corn 🌶 Mexican BREAKFAST | Mexican Food - Spicy Latina Mom

poblano pepper

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder and more accessible, while jalapeño adds heat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Cut both ends of the zucchini and grate it until you have about 1 cup.

Turn the heat to high and add the grated zucchini to the skillet.

Add 4 tablespoons of corn to the skillet with the zucchini.

Sprinkle salt over the zucchini and corn, mixing it to help draw out moisture from the zucchini.

Place the poblano pepper directly on the fire to char the skin, turning it until fully charred.

Once charred, place the poblano in a plastic bag and let it rest for about 2 minutes.

After resting, remove the skin from the poblano under running water or by using a napkin to wipe it off.

Cut the poblano into small squares and set aside.

In a bowl, break 4 eggs and add a pinch of milk and salt to taste, whisking until combined.

Add the chopped poblano to the egg mixture and mix well.

Pour the egg and poblano mixture into the skillet with the zucchini and corn, cooking over medium heat.

Once the eggs are nearly set, add grated Chihuahua cheese on top and mix gently to incorporate as it melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens