Latin Skillet Scrambled Eggs

Latin Skillet Scrambled Eggs

By DoreensRecipes Published: June 18, 2013

  • Yield: Easily multiplied (4 Servings)



  1. Film the bottom of a 10-inch skillet (nonstick preferred) with olive oil. Heat over medium-high. Add the onions and peppers with a little salt and pepper. Saute until the peppers soften, then add the oregano, garlic and tomatoes. Saute 3 minutes, or until thick. Set aside while blending the eggs.
  2. In a medium bowl, use a fork to loosely blend the eggs and water. Stir in the cream cheese, parsley, basil and a little salt and pepper. Don't beat, just blend them until combined.
  3. Reheat the saute over medium-high. Add the eggs, and with a heatproof plastic spatula gently fold them into the saute.
  4. Lower the heat to medium-low and keep folding over the eggs and saute, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Serve them hot with warm corn tortillas on the side.

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