Breakfast

Venezuelan Scrambled Eggs (Perico)

Serve this flavor-packed dish (literally “parrot’s beak”) with bread or arepas and a slice of fresh cheese.

2 tablespoons vegetable oil

1 yellow onion, finely chopped

1 green bell pepper, finely chopped

2 garlic cloves, minced

2 plum tomatoes, chopped

6 eggs, lightly beaten

Salt and pepper to taste

Heat the oil in a skillet over medium-high heat. Add the onion, bell pepper and garlic and cook for 3 to 4 minutes, or until the onion is soft and translucent. Add the tomatoes and cook for another 3 to 4 minutes. Reduce heat to low, add the eggs, salt and pepper and cook, gently stirring the eggs occasionally to scramble while keeping them soft. Makes 4 servings.

Source: Adapted from Food.com

Per serving: 197 calories (64 percent from fat), 14.3 g fat (3.4 g saturated, 2.7 g monounsaturated fat), 279 mg cholesterol, 10.6 protein, 7.4 g carbohydrates, 1.7 g fiber, 112 mg sodium.