Broccoli, Potato and Chorizo Scramble
If you want to add more gluten free recipes to your recipe box, Broccoli, Potato and Chorizo Scramble might be a recipe you should try. This recipe serves 6 and costs $1.23 per serving. One portion of this dish contains approximately 17g of protein, 18g of fat, and a total of 293 calories. A mixture of potatoes, sausage links, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from BettyCrocker.com has 41 fans. It works best as a main course, and is done in around 20 minutes. With a spoonacular score of 61%, this dish is solid. If you like this recipe, you might also like recipes such as Skinny Egg White Scramble With Soy Chorizo, Greens And Beans, Broccoli Cheddar Scramble Recipe, and Tofu Scramble with Broccoli Noodles.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1 can (4.5 oz) Old El chopped green chiles, drained
1/2 lb fully cooked chorizo sausage links, casing removed, chopped
6 eggs
1 clove garlic, chopped
1/4 cup milk
1/4 teaspoon dried oregano leaves
1 bag (19 oz) Value Size frozen roasted potatoes, broccoli & cheese sauce
Salsa, if desired
1/2 cup shredded Cheddar cheese (2 oz)
Equipment:
whisk
bowl
frying pan
spatula
Cooking instruction summary:
1 In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside. 2 In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well. 3 Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist. 4 Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.
Step by step:
1. In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
2. In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
3. Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
4. Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted.
5. Serve with salsa.
Nutrition Information:
covered percent of daily need
