Revoltillo de Huevos / Huevos Revueltos (Scrambled Eggs)

This Revoltillo de Huevos is a vibrant and flavorful way to start your day!

Prep Time10

Cook Time15

Total Time25

Servings: 4 servings

2 tablespoons olive oil This healthy fat adds richness and helps to sauté the vegetables.
1 cup diced tomato Fresh tomatoes lend a burst of juiciness and acidity.
1 bell pepper cut into small cubes
1 large red onion cut into small cubes
8 medium eggs The star of the show, providing protein and creaminess.
1 teaspoon salt or to taste; enhances all the flavors in the dish.
½ teaspoon pepper freshly cracked or ground, or more, to taste; adds a kick of spice.
1 tablespoon minced parsley (optional) for garnish and a fresh finish.

Start by washing and chopping your bell pepper, red onion, and tomatoes. Aim for uniform sizes to ensure even cooking.
In a non-stick skillet, heat the olive oil over medium heat. Once hot, add the diced red onion and bell pepper. Sauté them for about 3-4 minutes until they soften and become fragrant.
Stir in the diced tomatoes and cook for another 2-3 minutes, allowing the tomatoes to break down slightly and release their juices. Season with a pinch of salt and pepper to enhance the flavors.
In a mixing bowl, crack all 8 eggs and whisk them until the yolks and whites are fully combined. Season with salt and pepper according to your taste.
Pour the whisked eggs into the skillet with the sautéed vegetables. Reduce the heat to low. Gently stir the mixture with a spatula, scraping the edges of the skillet to ensure even cooking. Cook until the eggs are just set but still creamy, about 4-5 minutes.
Once the eggs are cooked to your preference, remove the skillet from the heat. If desired, sprinkle with minced parsley for a touch of freshness. Serve immediately, either on their own or alongside your favorite sides.