Original recipe yields 1 servings
Based on a 2,000 calorie dietSee full nutrition
This is a great recipe. You can modify the cheese and veggies to suit your taste or accommodate what you have on hand. I fried some strips of bacon and reserved a Tbs. of the fat to sauté some d...
This is a great recipe; HOWEVER, I highly recommend that you peel the skin from the poblano before adding the egg mixture and baking in the oven. Also, when removing the seeds AND peeling, I wou...
YUMMY!!! I doubled the recipe and made this for my fiancé and I for brunch today. It was absolutely delicious!! I did not peel the poblano peppers and the recipe came out perfectly. I just w...
I actually made this as a late night snack :) Of course it was yummy! I subbed regular button mushrooms for the baby bellas. Yum!
Great recipe! I loved it and will definitely be making this again!
This was good, and a nice change to Sunday brunch. My poblanos weren't very big, but they were tasty nonetheless. I used Proscuito, onions, and tomatos in my eggs, and I didn't peel them. They w...
It was good and my husband liked it, served with a medium spicy salsa and a side of beets - healthy light supper.
This was delicious! Next time, I will peel the poblano as a matter of preference. It was a little bitter without peeling, but the recipe was fantastic and I'll make this often.