Ihop Spicy Poblano Omelette Recipe
Want to make a delicious breakfast like the one at IHOP? This Ihop Spicy Poblano Omelette Recipe is easy to make and full of great flavor.
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk or fork
- Spatula
- Knife
- Cutting board
- Grater
- Measuring cups and spoons
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1/2 cup cooked shredded beef
- 1 poblano pepper roasted and diced
- 1/4 cup diced onions
- 1/4 cup diced red bell peppers
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon butter or oil
- Optional: fresh avocado slices sour cream
Instructions
- Roast the poblano pepper over an open flame or in the oven.
- Peel off the skin, take out the seeds, and chop it up.
- Whisk the eggs, milk, salt, and pepper in a bowl.
- Heat the skillet and add butter or oil.
- Cook the onions and bell peppers until they’re soft.
- Add the diced poblano pepper and cooked beef.
- Pour the egg mixture into the skillet.
- Let the eggs cook without stirring too much.
- Sprinkle cheese on top of the eggs.
- Fold the omelette in half gently.
- Cook until the cheese melts and the eggs are set.
- Serve with optional toppings like avocado slices.
Notes
- Roast the poblano peppers for the best smoky flavor.
- Use cooked beef to save time.
- Don’t fill the omelette too much—this helps with folding.
- Use medium heat to cook the eggs without burning them.
- Let the omelette rest for a minute before serving.