Poblano Breakfast Scramble
Level up your scrambled eggs with some potatoes and poblano peppers
Servings - 4 servings
Ingredients
- 2 Tbsp olive oil divided
- 2 medium russet potatoes diced to 1/4" pieces
- 1 small poblano pepper seeded and chopped
- 8 eggs
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese
- cilantro optional garnish
Instructions
- Heat 1 Tbsp olive oil in a large skillet. Add the diced potatoes and saute for 5 to 6 minutes, stirring often. Toss in the chopped poblano pepper and let saute with the potatoes for another 3 to 4 minutes, or until begins to soften. Set the potatoes and peppers aside on a plate.
- In a medium mixing bowl, crack the eggs and whisk them well. Add the minced onion and garlic powder and whisk again.
- In the same skillet, add the remaining olive oil and spread around the pan. Place the heat on medium. Pour in the egg mixture. Let the eggs set up for a minute or two, then push the eggs and scramble them to cook all the eggs through. Once they are cooked through, add the potatoes and peppers back in and stir together.
- Sprinkle the shredded cheese on top and serve immediately.