It all started with a girl and a dream … of dippy eggs for breakfast the next morning.  

Eating low carb means you have to get creative with ways to soak up a runny yolk. I made ham for dinner because it’s something that the kids love and I love making leftovers with it. (Including boiling that hambone for soup!)

So, I thought ham would be my other proteins for breakfast, but what else? I woke up on an icy morning and the kids were home and I start digging through my fridge. I found bell peppers, poblano peppers and mushrooms. It wasn’t until I chopped them all up on the cutting board that I said out loud in my kitchen enthusiastically, “western omelet!” 

Western omelets are probably one of the breakfasts that I order most out at restaurants.  It’s very common on menus and I like an omelet with a lot of ingredients. I have stuffed poblanos with pretty much everything, so stuffing it with all of the ingredients of a western omelet sounded like a fantastic idea.

I decided not to sauté everything and just chop, mix, stuff it in peppers and then let the oven do the work. 

I always mention that I like tender-crisp veggies, so if you would like it to be a little softer, I would encourage you to cook it for five or 10 minutes longer. I made 6 of these beauties but only made two eggs.  

Now all I have left to debate is if I have the leftovers for lunch today or wait until breakfast tomorrow. 

A number of ingredients.
The home cook can choose which peppers they like the most.

Ingredients:

  • 1/2 lb of diced ham
  • 2 diced bell peppers (I used yellow and orange)
  • 1/2 lb of sliced mushrooms 
  • 1/2 diced yellow onion
  • 1 cup of shredded cheddar 
  • 3 poblanos cut in half and de-seeded
  • 6 eggs 
Ingredients stuffed in a pepper.
The ingredients are stuffed into poblano peppers.

Directions:

  1. Preheat oven to 350.
  • Mix ham, onion, peppers, mushroom and cheese in a bowl. 
  • Stuff each poblano half generously with mixture. 
  • Place the 6 stuffed poblanos on a parchment lined baking sheet.  
  • Cook for 20 minutes on 350. 
  • Meanwhile, fry up as many eggs as you will be serving on the poblanos. (2 poblanos with 2 eggs a good size portion.) 
  • When the peppers are done cooking, remove from oven, plate and top with fried egg. 
  • Salt and pepper(or hot sauce) to taste. 

Enjoy!  

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