Turn the oven on broil. Place the poblano peppers (I used 2 medium) on a sheet pan lined with foil and lightly coat in olive oil.
Roast them in the oven until the skins are charred. Remove and place in a glass bowl and cover with plastic wrap for a few minutes. This will make the skins much easier to peel off. Then, peel the skins, remove the seeds, and chop. Turn the oven temperature down to 350F.
Cook the chorizo sausage in a skillet until browned. While the chorizo is browning, add the eggs to a mixing bowl and mix well using a hand mixer, immersion blender or hand whisk.
Drain the chorizo, remove and add to the bowl with the eggs. Sauté the onions for a few minutes, then add to the egg mixture along with the remaining ingredients, reserving 1 cup of the shredded cheese.
Pour into a 9" x 13" casserole baking dish that’s been sprayed with non-stick spray. Top with the remaining shredded cheese. Bake for 30-35 minutes or until the eggs have set. Allow to cool slightly before cutting into.
Optional: Top with more chopped fresh cilantro, sliced avocado and crumbled queso fresco before serving.
Macros do not include the optional queso fresco and avocado toppings.