Venezuelan Perico Scrambled Eggs With Onions And Recipes

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AREPAS WITH PERICO STYLE EGGS



Arepas with Perico Style Eggs image

Arepas are the South American take on flatbread, usually made from corn flour, and completely delicious. Topped with perico-style eggs (the Venezuelan way to make a veggie-egg scramble), it's the perfect way to jumpstart your morning.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 4

Number Of Ingredients 14

1 cup whole-grain corn flour
1/2 cup frozen whole kernel corn, thawed
1/3 cup finely shredded sharp Cheddar cheese
1/4 teaspoon salt
1 cup fat-free (skim) milk
1 teaspoon canola oil
3 eggs
1 tablespoon fat-free (skim) milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green bell pepper
1/4 cup chopped tomato
2 medium green onions, chopped (2 tablespoons)
Fresh parsley sprigs, if desired

Steps:

  • In medium bowl, mix flour, corn, cheese and 1/4 teaspoon salt. In microwavable measuring cup, heat 1 cup milk on High 1 minute 30 seconds or until hot but not boiling. Stir milk into corn mixture; let stand 10 minutes.
  • In 8-inch nonstick skillet, heat 1/2 teaspoon of the oil over medium-high heat. Stir batter. Pour 1/4 cup batter into skillet; spread to 4-inch round. Cook about 30 seconds or until light golden brown on bottom and edges are dry. Turn and cook about 30 seconds longer. Transfer to heatproof plate; cover to keep warm. Repeat with remaining batter and 1/2 teaspoon oil.
  • In medium bowl, beat eggs, 1 tablespoon milk, 1/4 teaspoon salt and the pepper; set aside. Heat same skillet over medium heat with any remaining oil. Add bell pepper; cook and stir 1 minute. Pour egg mixture over bell pepper. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Stir in tomato and onions.
  • To serve, place 2 arepas on each of 4 plates. Serve with egg mixture. Garnish with parsley.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g

VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO



Venezuelan Scrambled Eggs - Perico Venezolano image

Posting for the Central/South American region of ZWT. A popular breakfast dish in Venezuela is perico, eggs scrambled with onions, tomatoes and peppers. It's colorful name means "parakeet" in Spanish, and it can be eaten with bread or stuffed into arepas. Found this on Whats4eats.com.

Provided by diner524

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

2 tablespoons oil
1 onion, finely chopped
1 bell pepper, finely chopped (red, green or yellow)
2 garlic cloves, minced
2 tomatoes, seeded and chopped
6 eggs, lightly beaten
salt and pepper (to taste)

Steps:

  • Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.
  • Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
  • Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
  • Serve with bread or arepas and a slice of fresh cheese.

VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)



Venezuelan Perico (Scrambled Eggs With Onions and Tomatoes) image

Perico is a savory Venezuelan breakfast dish made of scrambled eggs and seasoned with onions and tomatoes. Learn how to make it.

Provided by Marian Blazes

Categories     Breakfast     Brunch

Time 30m

Yield 6

Number Of Ingredients 8

4 to 6 eggs
3 tablespoons cream
2 tablespoons butter
1 tablespoon vegetable oil
1 medium onion (chopped fine)
1 medium tomato (chopped fine)
Optional: 1 green pepper (chopped fine)
Salt and pepper to taste

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

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