How To Make Spanish-Style Scrambled Eggs
The addition of potatoes, leeks, and shrimp make these Spanish-style scrambled eggs a tastier and more filling twist to your usual morning egg recipe.
Serves:
Ingredients
- 3tbspolive oil
- 2potatoes,unpeeled, diced
- 1leek,thinly sliced
- 1garlic clove,chopped
- 4eggs
- 3tbspmilk
- 5ozshrimp,medium, peeled, deveined, and uncooked
- 1hot pepper sauce
Instructions
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Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally for about 10 minutes.
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Stir in the leek and garlic then cook until the white parts of the leek are translucent for about 5 more minutes.
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In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet.
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Reduce heat to medium-low and cook gently, stirring the eggs frequently until the curds of the egg are almost dry and the shrimp are pink and opaque for about 3 minutes.
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Sprinkle with hot pepper sauce to serve.
Nutrition
- Calories: 559.59kcal
- Fat: 30.21g
- Saturated Fat: 6.16g
- Trans Fat: 0.05g
- Monounsaturated Fat: 18.24g
- Polyunsaturated Fat: 4.20g
- Carbohydrates: 46.37g
- Fiber: 5.52g
- Sugar: 4.89g
- Protein: 26.23g
- Cholesterol: 411.47mg
- Sodium: 594.93mg
- Calcium: 166.71mg
- Potassium: 1213.67mg
- Iron: 4.40mg
- Vitamin A: 223.28µg
- Vitamin C: 48.89mg
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