Cheddar Poblano Scramble with Sliced Tomatoes

This scramble is inspired by the flavors of chile relleno but in a healthier, low carb version.

Cheddar poblano scramble with sliced tomatoes

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

Preparation:

  1. 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.
  2. Add eggs and cook, stirring occasionally. When eggs are almost set, add cheddar and continue cooking until eggs are firm and cheddar is melted
  3. Serve with a side of sliced tomatoes.

Donna Whitlock

Donna Whitlock


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