Latin Skillet Scrambled Eggs
By June 18, 2013Published:
- Yield: Easily multiplied (4 Servings)
- olive oil good tasting
- 1 medium onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- black pepper
- 1/2 teaspoon dried oregano
- 1 clove garlic minced
- 2 cans tomatoes drained
- 6 large eggs
- 2 tablespoons water
- 3 oz cream cheese cut into 3/4 inch pieces
- 1/2 tablespoons fresh parsley tightly packed
- 1/2 tablespoons fresh basil tighly packed
- 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.
- 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.
- Reheat the saute over medium-high. Add the eggs, and with a
heatproof plastic spatula gently fold them into the saute.
- 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
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