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Best Scrambled Eggs Recipe

Best Scrambled Eggs Recipe

Erica Dinho
5 from 8 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Breakfast
Cuisine Colombian
Servings 4 servings
Calories 186 kcal

Ingredients
 

  • 2 tablespoons butter
  • ½ tablespoon vegetable or canola oil
  • 1 cup cooked corn fresh or frozen
  • 8 eggs
  • 2 medium tomatoes finely chopped
  • 4 tablespoons finely chopped scallions
  • Salt to taste

Instructions
 

  • In a medium non-stick skillet heat the butter and oil over medium heat.
  • Add the tomatoes and scallions and cook for about 5 minutes, stirring occasionally. Add the corn, stir and cook for about 2 minutes more.
  • Meanwhile, in a small bowl whisk the eggs and salt. Add 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 warm.

Notes

*The secret to make perfect scrambled eggs is whisking the eggs vigorously in a bowl before adding to the pan.
*The trick to make the best and creamy scrambled eggs is to cook them in low heat.
*You can replace the vegetable oil with canola oil if you prefer.

Nutrition

Calories: 186kcalCarbohydrates: 10gProtein: 13gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 328mgSodium: 221mgPotassium: 348mgFiber: 2gSugar: 4gVitamin A: 1078IUVitamin C: 10mgCalcium: 70mgIron: 2mg
Keyword scrambled eggs, scrambled eggs recipe
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