Venezuelan Scrambled Eggs Perico Venezolano Food

VENEZUELAN PERICO - SCRAMBLED EGGS WITH ONIONS AND

Steps:

• 1. Whisk eggs together with cream. Set aside.
• 2. Melt butter with oil in a large nonstick skillet.
• 3. Sautéed chopped onions over medium heat until translucent.
• 4. Add tomatoes and peppers and cook over medium heat until soft, 8-10 minutes.
• 5. Pour eggs into skillet and cook gently, stirring them lightly and flipping them as they cook.
• 6. Cook to desired doneness, and season with salt and pepper to taste. Serve warm with arepas.

VENEZUELAN PERICO (SCRAMBLED EGGS WITH ONIONS AND TOMATOES)

Steps:

• Whisk the eggs together with the cream. Set aside.
• Melt the butter with the oil in a large nonstick skillet.
• Add the chopped onions to the pan and sauté over medium heat until they are translucent.
• Add the tomatoes and green pepper and cook over medium heat until soft, 8 to 10 minutes.
• Pour the egg and cream mixture into the skillet and cook gently, stirring them lightly and flipping them as they cook.
• Cook the eggs to the desired doneness and season with salt and pepper to taste.
• Serve warm with arepas or other bread choices.

VENEZUELAN SCRAMBLED EGGS - PERICO VENEZOLANO

Steps:

• Heat the oil in a skillet over medium-high flame. Add the onion, bell pepper and garlic and saute for 3 to 4 minutes, or until the onion is softened and translucent.
• Add the tomatoes and cook for another 3 to 4 minutes to reduce the liquid somewhat.
• Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble them and just long enough to cook them through while keeping them soft.
• Serve with bread or arepas and a slice of fresh cheese.