Egg Poblano and Avocado Scramble Ww

Start your day with a burst of flavor and nourishment with this Egg Poblano and Avocado Scramble, a quick and satisfying breakfast that’s packed with color and texture. Featuring smoky roasted poblano pepper, creamy avocado, and perfectly fluffy eggs, this dish is seasoned with a touch of cilantro for a bright, fresh finish. The recipe comes together in just 20 minutes, making it ideal for busy mornings or a casual weekend brunch. A sprinkle of optional shredded cheese, such as cheddar or queso fresco, adds even more indulgence to this protein-rich, low-carb meal. Whether you're following a healthy eating plan or simply looking for a delicious way to elevate your breakfast routine, this scramble is a must-try!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large Eggs
• 1 medium Poblano pepper
• 1 medium Avocado
• 2 tablespoons Cilantro
• 2 tablespoons Milk
• 1 tablespoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Shredded cheese (optional, like cheddar or queso fresco)

Directions

Step 1

Place the poblano pepper over an open flame (or under a broiler) and roast until the skin is charred and blistered, turning occasionally to ensure even roasting. Once charred, place the pepper in a bowl and cover with plastic wrap to steam for 5 minutes.

Step 2

While the poblano steams, crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk until well combined.

Step 3

Peel the charred skin off the poblano pepper, remove the seeds and stem, and dice the flesh into small pieces.

Step 4

Heat the olive oil in a non-stick skillet over medium heat. Add the diced poblano pepper and sauté for 2-3 minutes until tender and fragrant.

Step 5

Pour the whisked eggs into the skillet and gently stir with a spatula, moving the eggs around to form soft curds. Cook for 3-4 minutes, or until the eggs are just set.

Step 6

Dice the avocado into bite-sized pieces and gently fold it into the scramble during the final minute of cooking.

Step 7

Remove the skillet from heat and stir in the chopped cilantro. If desired, sprinkle shredded cheese on top and let it melt slightly.

Step 8

Serve the egg poblano and avocado scramble immediately, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(531.2g)

Amount per serving	% Daily Value*
Calories	808.6

Total Fat 65.1g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 776.7mg	0%
Sodium 1093.0mg	0%
Total Carbohydrate 23.4g	0%
Dietary Fiber 12.3g	0%
Total Sugars 7.4g
Protein 37.3g	0%

Vitamin D 183.0IU	0%
Calcium 390.7mg	0%
Iron 5.3mg	0%
Potassium 1386.5mg	0%

*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.

Source of Calories

Fat: 70.7%

Protein: 18.0%

Carbs: 11.3%