18 Ingredients
  • CHIPOTLE POTATOES
  • 1 can (7 oz.) chipotle chiles in adobo sauce
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise 1/2 in. thick
  • 1 large poblano chile
  • 4 green onions, sliced diagonally
  • THE SCRAMBLE AND SERVING
  • 8 large eggs
  • 2 tablespoons milk
  • About 1/4 tsp. each kosher salt and pepper
  • 2 tablespoons unsalted butter
  • 3/4 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped cilantro
  • 2 cups fire-roasted tomato salsa
  • Crème fraîche
  • Warm corn tortillas*
Nutrition
460
23% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

41% 27

Saturated

58% 12

Trans

- 1

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

12% 35

Carbs (net)

- 29

Fiber

25% 6

Sugars

- 9

Sugars, added

- 0

Protein

46% 23

Cholesterol

137% 410

Sodium

75% 1792

Calcium

28% 280

Magnesium

19% 78

Potassium

25% 1197

Iron

21% 4

Zinc

26% 3

Phosphorus

62% 435

Vitamin A

68% 612

Vitamin C

87% 78

Thiamin (B1)

18% 0

Riboflavin (B2)

53% 1

Niacin (B3)

21% 3

Vitamin B6

69% 1

Folate equivalent (total)

24% 95

Folate (food)

- 95

Folic acid

- 0

Vitamin B12

47% 1

Vitamin D

634% 95

Vitamin E

27% 4

Vitamin K

44% 53

Sugar alcohols

- 0

Water

- 368
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