Cheddar Poblano Scramble with Sliced Tomatoes
This scramble is inspired by the flavors of chile relleno but in a healthier, low carb version.
Makes 2 serving
1 poblano chile, seeded and sliced
1 tbsp chopped fresh oregano
4 eggs, beaten
1 oz cheddar cheese, grated
1 large tomato, sliced
Olive oil, salt and pepper
- Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add poblano chile and sautee until softened, about 5 minutes. Add oregano and season with salt and pepper.
- Add eggs and cook, stirring occasionally. When eggs are almost set, add cheddar and continue cooking until eggs are firm and cheddar is melted
- Serve with a side of sliced tomatoes.