As in many Mark Bittman recipes, the idea here is more vegetables — in this case, peppers — than protein. It works because except for the jalapeño, none of the peppers is hot.
- 2tablespoons olive oil
- 1small onion, chopped
- 2red bell peppers, chopped
- 2poblano or Anaheim chiles, chopped
- 1fresh hot green chile (like jalapeño), chopped, optional
- 1tablespoon minced garlic
- Salt and ground black pepper
- 4eggs, beaten
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
328 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 14 grams protein; 372 milligrams cholesterol; 151 milligrams sodium
2 to 4 servings
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
About 30 minutes