We don’t often eat breakfast because we’re usually out and about first thing in the morning. We do, from time to time, have breakfast for dinner. When we were in Telluride, we had breakfast where we got a poblano egg scramble, which was quite delicious. Since our poblano pepper plant had several ripe peppers on it, we decided to recreate it over the weekend. A scramble is nothing more than an omelet where you scramble up the eggs as opposed to letting it set. We always add milk to our eggs since we find them to be fluffier. We did end up having this for dinner, but obviously it is perfect for breakfast. This recipe was just for the two of us, but it easily scales to more people.
- 4 Large Eggs
- 1/4 cup Tomatoes – diced
- 1/4 cup Poblano Peppers – seeded and diced
- 1/4 cup Red Onion – diced
- 1/4 cup Cheddar Cheese – shredded
- 2 tbsp Milk
- 2 tbsp Unsalted Butter
Heat the butter in a large, non-stick skillet over medium-high heat. Add the onion and pepper and cook for about 5 minutes or until tender. Add the tomatoes and cook for about another 3 to 4 minutes. Whisk together the eggs and milk and add to the skillet. Stir frequently until the eggs are almost cooked to the firmness that you prefer and then add the cheese for the final minute or two.