This recipe is not for the faint of palette. It’s got some zip! Some bite! It’ll wake you up or keep you up depending on what time of day you eat it…
Every summer I roast my overabundance of peppers and freeze them in little bags to brighten up the winter.
If you don’t have these pepper bags in your freezer, just roast a poblano and use some of it here and freeze the rest for later.
2 T roasted diced poblano
3 T fresh mozzarella, cubed
1 T butter
3 eggs, beaten
dash of salt
few grinds of pepper from the mill
Dice and cube the cheese and peppers
beat the eggs and melt the butter in a small skillet over medium heat, add eggs, salt and pepper
let it cook until it starts to set up and then put the peppers and cheese on one side of the eggs
turn it over on itself and cook until the eggs are cooked through – a few minutes on medium heat
Turn onto a warmed plate, pour some salsa on the top and prepare to be amazed! The mozzarella helps tone down the peppers a bit, but this is still pretty spicy, especially if you have it with hot salsa like I did…