Scrambled eggs with poblano strips and corn

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: green bell peppers

Bell peppers are more widely available and less spicy.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Roast the poblano chili peppers over the stove, flipping with tongs until they look black on all sides.

Put the roasted poblano peppers inside a plastic bag and let them sweat until cool.

Remove the burnt skin from the poblano peppers using wet hands, rinsing as necessary.

Cut the poblano peppers on one side and remove the stem, seeds, and veins.

Cut the poblano pepper skin into strips.

Heat olive oil in a pan and fry the chopped onion and corn kernels for five minutes or until soft.

Add the poblano chili pepper strips and chopped corn, season with salt, and continue cooking, stirring frequently for a couple more minutes.

Add the eggs, season with salt, and continue cooking, stirring just a bit until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens