Preheat the oven to 400F.

Prepare the poblano by removing stem, cutting down one side and opening out flat, then removing the seeds.

Spray the inside of the poblano with a little olive oil spray and roast for 18-20 minutes.

While the pepper is roasting, scramble the eggs with the heavy cream.

Remove blackened poblano skin if preferred. Place the scrambled egg into the pepper, cover with cheese, and bake again until the cheese has melted - about 3-4 minutes.

Season with black pepper and garnish with fresh cilantro and red pepper flakes (if desired).