Spanish Scrambled Eggs Recipes
SPANISH SCRAMBLED EGGS
Looking for a great, tasty and easy egg recipe? Take a look at this Spanish scrambled eggs recipe. You can eat it with bread, rolls or tortillas.
Provided by Mireille
Yield 2
Number Of Ingredients 9
Steps:
- Preheat a skillet to medium-hot and add the slices of bacon. No baking product required
- Bake until brown and crispy before you remove them from the skillet. Crumble the bacon and cut in small pieces
- Whisk the eggs. Finely chop, chiles, cherry pepper, salt, and peppers. Set aside
- Heat the butter in the skillet and saute the onion, the tomato, and mushrooms until tender. Take the ingredients out of the skillet and set aside
- Give the eggs a final whisk. Clean the skillet with a paper towel and then add butter to the pan. Pour the egg mixture in the skillet
- Cook the eggs over medium heat. Stir the eggs and until set but still moist. Add the vegetable mixture, bacon and stir through the egg
- Now it is time to plate it up. Pile the scrambled in a cylinder, you can use a food ring for this. Remove the ring and your eggs are ready to serve.
Nutrition Facts : Calories 311; Fat
SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS
A Spanish-inspired scrambled egg dish, with cherry tomatoes and Spanish chorizo sauteed in olive oil before adding eggs. This is a deliciously different brunch dish, yet quick enough to make almost any day!
Provided by Diana Moutsopoulos
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
- Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 5 g, Cholesterol 409.4 mg, Fat 40 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.1 g, Sodium 749.4 mg, Sugar 0.8 g
SPANISH SCRAMBLED EGGS
This sounds yummy! Recipe courtesy of "Working Mother" magazine. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside.
- In a large nonstick pan, cook chorizo for 5 minutes over medium heat.
- Add eggs and continue cooking, stirring constantly to make sure they cook evenly.
- Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.
SPANISH SCRAMBLED EGGS
Make and share this Spanish Scrambled Eggs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet.
- Remove bacon; crumble and set aside; discard drippings.
- Combine eggs, chiles,pimento, salt, and peppers; set aside.
- Saute onion, tomato, and mushrooms in butter until tender.
- Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
- Spoon onto serving platter; garnish with crumbled bacon.
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- Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.
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