Venezuelan Scrambled Eggs(Perico)
Venezuelan Scrambled Eggs (Perico) features fluffy eggs combined with sautéed onions and tomatoes, offering vibrant flavors perfect for breakfast or brunch, suited for 4 to 6 servings.
Ingredients
Instructions
- In a large skillet, heat the oil and butter over medium heat.
- Fry the chopped onions until well cooked, approximately 5 minutes.
- Add the chopped tomato, salt, and pepper; fry together for 7 to 8 minutes until the mixture is a little dry.
- Pour the beaten eggs into the skillet and scramble them with the cooked vegetables until fully cooked.
Tips & Substitutions
For a creamier texture, add a splash of milk or cream to the eggs before scrambling. If you prefer more heat, consider adding chopped jalapeños or a dash of hot sauce. You can substitute the tomatoes with canned diced tomatoes if fresh ones are unavailable. Ensure the vegetables are well-cooked to enhance their flavors before adding the eggs.
Serving Suggestions
Serve Venezuelan scrambled eggs with warm tortillas or crusty bread for a hearty breakfast. They pair beautifully with avocado slices and a sprinkle of feta cheese. For a complete meal, consider adding a side of black beans or a fresh salad. This dish is perfect for brunch or a light dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggs in a skillet over low heat, stirring gently to warm them through without overcooking. Alternatively, you can microwave in short bursts, stirring in between, until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Venezuelan Scrambled Eggs(Perico) contains roughly 268 calories, with 3g protein, 36g carbohydrates, and 13g fat. It is an excellent source of vitamin C (38% of the Daily Value). Note that it is relatively high in sodium, at 1286mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the vegetable mixture ahead of time and store it in the refrigerator. Just scramble the eggs fresh when you're ready to serve for the best texture and flavor. If you want to reheat the whole dish, do so gently to avoid overcooking the eggs.
What type of tomatoes should I use?
Ripe, fresh tomatoes are best for this recipe, but you can also use Roma or beefsteak tomatoes. If fresh tomatoes are out of season, canned diced tomatoes work well; just be sure to drain them to avoid excess moisture in the dish.
Can I add other vegetables to this dish?
Absolutely! Feel free to add bell peppers, spinach, or even zucchini for added nutrition and flavor. Just remember to chop them finely and sauté them with the onions to ensure they cook evenly and blend well with the eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).