Broccoli Potato And Chorizo Scramble Recipes
BROCCOLI, POTATO AND CHORIZO SCRAMBLE
A flavorful breakfast scramble the whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
- In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
- Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
- Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.
Nutrition Facts : Calories 350, Carbohydrate 13 g, Cholesterol 255 mg, Fat 2, Fiber 1 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 0 g
MICROWAVE POTATO-AND-CHORIZO SCRAMBLE
We scrambled some spicy chorizo sausage and tangy goat cheese into a traditional Spanish tortilla to make a dish that is perfect for brunch or supper. A bit of half and half is the secret to these fluffy and tender eggs.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
- Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes.
- Garnish with chopped parsley, and serve warm or at room temperature.
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SHEET PAN SPANISH STYLE POTATOES WITH CHORIZO (WHOLE 30)
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3.7/5 (102)Total Time 40 minsCategory Healthy One Pan RecipesCalories 468 per serving
- In a mixing bowl, combine the potatoes, broccoli, oil, and paprika. Mix well, then pour onto a sheet pan in a single layer. Scatter the chorizo over the potatoes.
- Bake 20-30 minutes, or until the potatoes are tender, stirring halfway through. Remove from the oven and stir in the olives, parsley, and oregano. Season to taste with salt and pepper.
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- Cook the potatoes in a very large pan of lightly salted boiling water for 5 minutes, then add the eggs. Cook for 1 minute, then add the broccoli and cook for a further 3-4 minutes until the potatoes are tender and the broccoli is al dente.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the chorizo for 5 minutes until crisp.
- Remove the eggs with a slotted spoon, then set aside. Drain the potatoes and broccoli, then add to the frying pan and cook for 2 minutes, stirring to coat them in the chorizo juices. Shell and halve the eggs.
- Add the vinegar to the pan and stir, scraping up any crispy bits with a wooden spoon. Taste and adjust the seasoning. Divide equally among 4 plates and top with the warm eggs. Serve immediately.
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