Enjoy this one-skillet dish for breakfast, lunch, or dinner.
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
How to Make It
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.
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.