Poblano And Corn Skillet Bake
A colorful, mildly spicy brunch skillet featuring fire-roasted poblano peppers, sweet corn, and cotija cheese.
⏱ 10 min prep · 35 min cookServes 4340 cal · 17g proteinvegetarianspicyhigh protein
Ingredients
- 2 count poblano pepper
- 1 cup corn
- 8 count eggs
- 0.5 cup cotija cheese
- 0.5 count red onion
- 0.25 cup cilantro
- 1 tbsp olive oil
- 1 tsp cumin
Instructions
- 1
Preheat oven to 375°F.
- 2
Sauté diced poblano peppers and red onion in a skillet with olive oil until soft.
- 3
Add corn and cumin, cooking for 2 minutes, then remove from heat.
- 4
Crack eggs directly into the skillet over the vegetable mixture and sprinkle with cotija cheese.
- 5
Bake for 15-20 minutes until egg whites are set and garnish with fresh cilantro.
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