Categories: Vegetables

Ingredients

• 1 medium red bell pepper
• 6 large eggs
• 4 large egg whites
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 4 teaspoons olive oil
• 4 (6-inch) corn tortillas, cut into 1/2-inch strips
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 6 tablespoons salsa verde
• 1/4 cup crumbled queso fresco

Directions

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop.

3. Combine eggs, egg whites, cilantro, and salt in a bowl, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add tortilla strips; sauté 2 minutes, stirring frequently. Reduce heat to medium. Add onion, garlic, and jalapeño; sauté 5 minutes or until tender, stirring occasionally. Add roasted bell pepper and egg mixture; cook 2 1/2 minutes or until eggs are set, stirring occasionally. Divide egg mixture evenly among 4 plates; top each serving with 1 1/2 tablespoons salsa and 1 tablespoon cheese.

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