질문하기
Scrambled eggs with roasted poblano strips and cream make a comforting breakfast dish. This high protein, vegetarian, keto-friendly meal is a fresh, healthy option for family mornings.
Roast the poblano peppers directly over an open flame or under the broiler, turning frequently, until the skins are blackened and blistered (about 8 minutes). Place them in a covered bowl or plastic bag to steam for 10 minutes.
Once cooled, peel the skins off the peppers, remove seeds and stems, and slice into thin strips (rajas).
Heat olive oil in a large nonstick skillet over medium heat. Add diced onion and cook, stirring frequently, for 3–4 minutes until softened and fragrant.
Add the rajas (poblano strips) to the skillet. Cook with the onions for another 2–3 minutes on medium, stirring occasionally, to blend flavors and drive off moisture.
Lightly beat the eggs with salt and black pepper in a bowl. Reduce skillet heat to low, then pour eggs into the pan. Let them set slightly before gently stirring with a spatula, creating soft curds without overmixing.
When the eggs are about 80% set but still glossy, drizzle in Mexican crema. Gently fold and cook another 30–45 seconds on low heat, just until softly set. Remove from heat immediately and serve.
