Egg recipes
A breakfast staple in Argentina, revuelto comes together in 15 minutes by softening bell peppers and onion in olive oil and mixing them with eggs. Cooked in a large skillet and divided into small containers, it makes a breakfast option for lunchboxes or the freezer.
Heat the olive oil in a skillet. Add the finely chopped onion and red bell pepper and sauté over medium heat until softened.
Beat the eggs in a separate bowl, then pour them into the skillet with the salt and black pepper. Cook, stirring constantly, until softly set.
Sprinkle the chopped parsley on top and serve hot. If you made a large batch, let the portions cool before freezing them in airtight containers.
If freezing the eggs, let them cool completely and store them in shallow containers. Move them to the refrigerator the night before using, then reheat gently on the stove. Allergen: contains eggs.
Kalabalık bir kahvaltı için tarifi ikiye katlayıp aynı tavada mı pişirmeliyim yoksa iki ayrı seferde mi yapmam daha iyi olur? Sekiz yumurtalık ölçüyle bile tavamın dolduğunu fark ettim.
Tarifte pişirme süresi 9 dakika olarak yazıyor ama benim tavamda yumurtalar 13 dakikada topaklandı; tavam daha genişti, ısı yayılması daha yavaş oldu. Yine de lezzeti tam kıvamındaydı ve artık sabah rutinime girdi.
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