Green Chile Pepper Omelet – a delicious recipe with tomato, onion, eggs, salt, vegetable oil, poblano peppers. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add the tomato to a pot of boiling salted water. Cook for a few minutes until the tomato softens. Remove the tomato from the water and add it to a blender or food processor with the onion. Puree until smooth and set aside.
2
In a bowl, add the egg and mix with a pinch of salt. Heat a small frying pan on medium-low heat, add the oil, and then pour the egg into the pan.
3
Allow the egg to set, the flip it using a spatula. Once the egg has finished cooking, remove it from the heat and set aside.
4
in a separate frying pan, add the poblano pepper strips and add in the tomato sauce and stir well. Add a pinch of salt and black pepper and cook for about five minutes.
5
Add the cheese to the egg and fold in half. Top with the sauce and serve.
117
kcal
Calories
9
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tomato, 2 tablespoons onion minced, 2 eggs, salt, and more.
Yes, Green Chile Pepper Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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