Perico
Venezuelan breakfast dish of scrambled eggs seasoned with sauteed onions, tomatoes, and peppers.
Breakfast Dinner Supper
Ingredients:
- 4 to 6 large eggs
- 3 tablespoons cream
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 green pepper, finely chopped, optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions for Preparation:
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Whisk the eggs together with the cream. Set aside.
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Melt the butter with the oil in a large nonstick skillet.
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Add the chopped onions to the pan and sauté over medium heat until they are translucent.
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Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 minutes.
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Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.
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Cook the eggs to the desired doneness and season with salt and pepper to taste.
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Serve warm with arepas or other bread choices.