Make breakfast a bit more special.
Ingredients
- 1 poblano pepper (try to find one that is flat on two sides)
- 2 eggs
- 3 tbsp grated cheese (I used Monterrey Jack but you could use cheddar or any other kind too)
- 2 tbsp water
- 2 tsp olive oil
- Salt and pepper
Tools
Instructions
- Split the pepper lengthwise in half. Scoop out the seeds and remove the stem. If the pepper doesn’t have a flat side, option to shave it down just a hair so that it will lie flat
- Arrange the pepper halves cut side down in the skillet. Add the water, oil, and a pinch of salt and cook them covered on medium heat for 4 minutes turning occasionally until the peppers have softened but are still a little firm
- With the peppers hollow side up, add a tbsp of cheese to each one. Then crack an egg into each. Sprinkle them with salt and pepper and top them with the remaining tbsp of cheese. Re-cover the skillet and cook over medium heat until the whites are set but the yolks are still runny – about 3 minutes.
- Serve hot and enjoy!
Add Directly to MyFitnessPal: https://www.myfitnesspal.com/recipe/view/23098236366061
Nutrition Facts | |
---|---|
Servings 2.0 | |
Amount Per Serving | |
calories 300 | |
% Daily Value * | |
Total Fat 23 g | 36 % |
Saturated Fat 11 g | 56 % |
Monounsaturated Fat 5 g | |
Polyunsaturated Fat 1 g | |
Trans Fat 0 g | |
Cholesterol 224 mg | 75 % |
Sodium 315 mg | 13 % |
Potassium 274 mg | 8 % |
Total Carbohydrate 5 g | 2 % |
Dietary Fiber 2 g | 7 % |
Sugars 0 g | |
Protein 18 g | 36 % |
Vitamin A | 49 % |
Vitamin C | 1 % |
Calcium | 33 % |
Iron | 13 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Delicious 😋
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