Johnds Savory Scrambled Eggs Huevos Pericos Recipes
HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)
Steps:
- Heat olive oil in a medium nonstick skillet over medium heat.
- Add the scallions and cook until they soften, about 3 to 4 minutes.
- Add the tomato and season with adobo or salt, cook until the liquid from the tomato evaporates, about 3 to 4 minutes.
- Add the beaten eggs to pan with more adobo or salt to taste and cook over medium heat, stirring a few times until just cooked.
Nutrition Facts : ServingSize 1 /2 of recipe, Calories 272 kcal, Carbohydrate 5 g, Protein 19.5 g, Fat 19 g, SaturatedFat 5.5 g, Cholesterol 558 mg, Sodium 220.5 mg, Fiber 1 g, Sugar 1.5 g
HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS)
Once upon a time I lived in Colombia for a year. This was my favorite breakfast there. Serve with buttered toast and cafe con leche (coffee with hot milk). This recipe duplicates that taste memory for me. I once had this with some chopped fresh spinach leaves sauteed with the vegetables, and that was very nice, but that is not how it is normally served. You can use diced yellow onion instead of the green onion if you prefer.
Provided by Heirloom Tomato
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in skillet.
- Saute diced tomato and green onion until liquid from tomato evaporates.
- Sprinkle a little salt over cooked vegetables in pan.
- Add milk to 4 eggs and beat slightly with a fork.
- Add eggs to pan and scramble them over medium heat until done.
- Add salt and pepper.
Nutrition Facts : Calories 236.5, Fat 18.5, SaturatedFat 6.5, Cholesterol 384.2, Sodium 187, Carbohydrate 3.7, Fiber 0.8, Sugar 1.5, Protein 13.7
HUEVOS PERICOS (COLOMBIAN SCRAMBLED EGGS) RECIPE
Whip up a light, but flavorful plate of huevos pericos for breakast today! These Colombian scrambled eggs also comes with tomatoes for a fresher meal.
Provided by Cherly Henry
Categories Scrambled Egg
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the olive oil in a medium nonstick skillet over medium heat.
- Add the scallions, then cook for 3 to 4 minutes until they soften.
- Add the tomato, then season with salt.
- Cook for 3 to 4 minutes until the liquid from the tomato evaporates.
- Add the beaten eggs to the pan with more salt to taste, then cook over medium heat, stirring a few times until just cooked.
- Serve warm, and enjoy!
Nutrition Facts : Carbohydrate 4.49g, Cholesterol 558.00mg, Fat 18.88g, Fiber 1.15g, Protein 19.66g, SaturatedFat 5.33g, ServingSize 2.00, Sodium 501.14mg, Sugar 0.00, UnsaturatedFat 8.79g
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