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:

Quickview
240k Calories
14g Protein
17g Total Fat
5g Carbs
10% Health Score
Limit These
Calories
240k
12%

Fat
17g
27%

  Saturated Fat
6g
43%

Carbohydrates
5g
2%

  Sugar
3g
3%

Cholesterol
201mg
67%

Sodium
593mg
26%

Get Enough Of These
Protein
14g
30%

Vitamin C
31mg
38%

Selenium
15µg
22%

Phosphorus
215mg
22%

Vitamin B2
0.33mg
19%

Vitamin B6
0.37mg
19%

Vitamin A
734IU
15%

Vitamin B12
0.84µg
14%

Vitamin B3
2mg
12%

Zinc
1mg
12%

Calcium
122mg
12%

Vitamin B5
1mg
11%

Vitamin B1
0.16mg
10%

Vitamin D
1µg
10%

Potassium
339mg
10%

Iron
1mg
9%

Vitamin E
1mg
7%

Folate
29µg
7%

Magnesium
24mg
6%

Copper
0.11mg
6%

Manganese
0.1mg
5%

Vitamin K
5µg
5%

Fiber
0.94g
4%

covered percent of daily need
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