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Spanish Scrambled Eggs

Thrifty.Chef's picture
Ingredients
  Bacon slices 6 , cut into 1 inch strips
  Eggs 6 , lightly beaten
  Pimientos 2 Ounce, drained and chopped (1 Jar)
  Canned whole green chilies 2 , rinsed, seeded and chopped
  Butter/Margarine 2 Tablespoon
  Green onions 1 Bunch (100 gm), trimmed and finely chopped (8 Whole)
  Tomato 1 Large, peeled and chopped
Directions

1. Cook the bacon in an 8-inch skillet over moderately high heat for 5 minutes, or until crisp. Using a slotted spoon, remove the bacon from the skillet and drain on paper toweling. Discard the drippings.
2. In a small bowl, combine the eggs, pimientos, and chiiies, and set aside.
3. Melt the butter in the skillet over moderate heat. Add the green onions and tomato, and cook, uncovered, for 3 minutes, or until the green onions are tender.
4. Add the egg mixture and continue to cook, stirring, for 3 to 4 minutes, or until the eggs are firm but still moist. Spoon onto a serving platter and crumble the bacon over the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Simmering
Ingredient: 
Egg
Interest: 
Healthy

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