Huevos Pericos Recipe (Scrambled Eggs with Tomato and Scallions)
Ingredients
- 8 eggs
- 2 medium tomatoes finely chopped
- 2 tablespoons olive oil
- 4 tablespoons chopped scallions
- Salt to taste
Instructions
- In a medium non-stick skillet heat the oil over medium heat. Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally.
- Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
- Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
- Transfer to a serving plate and serve with arepa or toast.
Video
Notes
*I like to use olive oil to make my huevos pericos, but you can use vegetable oil or butter if you prefer.
*Try to use a non-stick pan to make this scrambled eggs.
Nutrition
Calories: 201kcalCarbohydrates: 3gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 327mgSodium: 129mgPotassium: 284mgFiber: 1gSugar: 2gVitamin A: 1047IUVitamin C: 10mgCalcium: 60mgIron: 2mg
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