Revuelto, a staple of Argentine breakfast tables, comes together in fifteen minutes by softening bell pepper and onion in olive oil and folding in the eggs. Cooked in a big batch and portioned into small containers, it works just as well for lunchboxes as it does for the freezer.
Heat the olive oil in a pan and sauté the diced onion and red bell pepper over medium heat until soft.
Whisk the eggs in a separate bowl with the salt and pepper, pour into the pan, and cook, stirring constantly, until set into soft curds.
Sprinkle with chopped parsley and serve hot; if you cooked a big batch, cool the portions and freeze them in sealed containers.
If freezing the eggs, let them cool completely and store flat in shallow containers; move to the fridge the night before use and reheat gently on the stove. Allergens: contains egg.
You can swap the pepper for whatever vegetable you have on hand, just add an extra tablespoon of oil if the vegetable releases more water.
Admin DadaGastro · verified in test kitchenKalabalık 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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