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RECIPE
7 INGREDIENTS5 STEPS15MIN

“Perico” Venezuelan Scrambled Eggs

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Mi Terruno Food

Venezuelan food at it's best.
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What I most like about this recipe is the mix between the creamy eggs with the sweetness of the tomatoes, the rawness of the onion and the tanginess of the Coriander make an explosion of flavours that do perk up the tastes buds.
15MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
3 Tbsp
Vegetable Oil
1/2 cup
Onions , chopped
1/2 cup
Plum Tomatoes , chopped
3
Free Range Egg
to taste
3 Tbsp
Fresh Cilantro , chopped

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Nutrition Per Serving

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CALORIES
622
FAT
57.3 g
PROTEIN
19.4 g
CARBS
10.1 g

Cooking Instructions

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Step 1
In a pan add Vegetable Oil (3 tablespoon).
Step 2
Then add the Onion (1/2 cup) and Plum Tomato (1/2 cup) and leave to cook for 5 minutes until the veggies are soft.
Step 3
At this point add the Free Range Egg (3) and scrambled gently. Season with Salt (to taste) and Ground Black Pepper (to taste).
Step 4
Halfway through the cooking, add the Fresh Cilantro (3 tablespoon) and continue to scramble.
Step 5
Leave the eggs to cook for around 5 minutes until the eggs are completely cooked. Serve and enjoy!

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Nutrition Per Serving
Calories
622
% Daily Value*
Fat
57.3 g
73%
Saturated Fat
38.9 g
194%
Trans Fat
0.0 g
--
Cholesterol
555.0 mg
185%
Carbohydrates
10.1 g
4%
Fiber
1.9 g
7%
Sugars
5.0 g
--
Protein
19.4 g
39%
Sodium
349.5 mg
15%
Vitamin D
--
--
Calcium
102.0 mg
8%
Iron
2.8 mg
16%
Potassium
319.5 mg
7%
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