VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)
Steps:
- Whisk the eggs together with the cream. Set aside.
- Melt the butter with the oil in a large nonstick skillet.
- Add the chopped onions to the pan and sauté over medium heat until they are translucent.
- Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 minutes.
- Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.
- Cook the eggs to the desired doneness and season with salt and pepper to taste.
- Serve warm with arepas or other bread choices.
Nutrition Facts : Calories 162 kcal, Carbohydrate 3 g, Cholesterol 205 mg, Fiber 1 g, Protein 7 g, SaturatedFat 6 g, Sodium 128 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
TOMATO & ONION SCRAMBLED EGGS
I threw this together using ingredients I had on hand, and while nothing special to look at it was quite tasty. Fresh herbs might also be a nice addition. Quantities are approximate. Could be made as an omelet if preferred. I had mine on buttered toast.
Provided by Soobeeoz
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in pan on low to medium heat, then throw in onion and sugar. Cook for a couple of minutes, stirring from time to time.
- Throw in mustard, stir to combine, and cook until onion is done to your liking, stirring as necessary.
- Combine eggs, salt, pepper and cream cheese - don't worry if the cheese doesn't incorporate, it will once it's heated - and throw into pan, stirring everything together. If mixture is too thick, add a little milk.
- Add tomatoes, stirring and cooking until eggs are almost done, then add grated cheese and stir to melt and heat through.
- Add extra salt & pepper if desired.
SCRAMBLED EGGS WITH CHEDDAR CHEESE AND ONIONS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.
SCRAMBLED EGGS AND TOMATOES
A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Provided by SCGOATS
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
- Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts : Calories 93.9 calories, Carbohydrate 5.2 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 104.3 mg, Sugar 3.6 g
SCRAMBLED EGGS WITH TOMATO, CHEDDAR AND CILANTRO
Make and share this Scrambled Eggs With Tomato, Cheddar and Cilantro recipe from Food.com.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using whole eggs, whisk together with 2 Tbsp water until well blended, this is not necessary if using egg substitute.
- In large skillet over medium heat, warm the olive oil.
- Add onion and cook, stirring until golden, approximately 5 minutes.
- Increase the heat to high and add diced tomto, cilantro, 1/2 tsp salt and black pepper.
- Cook until tomato is heated through and any juices have evaporated, about 1 minute.
- Add eggs all at once, reduce heat to medium and cook without stirring, for 1 minute.
- Using spatula, stir the eggs from the edges of the pan toward center.
- Continue to cook and stir gently until eggs are almost cooked, but are still moist, about 3 minutes.
- Sprinkle with grated cheese and cook for 1 minute longer.
- Divide and serve on warmed plates.
TOMATO-EGG SCRAMBLE
We have always enjoyed scrambled eggs for any meal...breakfast, lunch or dinner. Maybe it was because this was one of the first dishes we taught the children in the family to cook and they especially liked to make it.
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the eggs, milk, salt and pepper. Set aside. In a skillet, saute onion in 1 tablespoon butter until tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in tomato. Spread each slice of toast with 1 teaspoon remaining butter. Spoon egg mixture over toast.
Nutrition Facts :
SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
- Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
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