Huevos Pericos (Scrambled Eggs with Tomato and Scallions)
- 8 eggs
- 2 medium tomatoes finely chopped
- 2 tablespoons olive oil
- 4 tablespoons chopped scallions
- Salt to taste
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.
*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.
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