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Skillet Breakfast Scramble
For a hearty weekend brunch, serve this scrambled egg and Spanish rice mixture with warm flour tortillas and salsa.
Makes 8 servings.
Prep Time: 10 minutes Cook Time: 30 minutes
Ingredients
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2 1/2 cups water
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1 package ZATARAIN'S® Spanish Rice
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2 tablespoons butter, divided
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1/2 cup diced green bell pepper
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2 tablespoons finely chopped jalapeno pepper
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6 eggs, beaten
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1 cup frozen corn, thawed
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6 flour tortillas (8-inch), warmed
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1 cup salsa
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Directions
1. Mix water, Rice Mix and 1 tablespoon of the butter in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Stir in corn. Let stand 5 minutes.
2. Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet on medium heat. Add peppers; cook and stir 3 minutes or until softened. Add eggs; cook and stir until eggs are firm. Add rice mixture; mix lightly to combine.
3. Serve with warm flour tortillas and salsa.
Nutritional Info per 1 serving
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| Calories: 327 |
Sodium: 1017 |
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| Fat: 11 |
Carbohydrates: 47 |
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| Cholesterol: 166 |
Fiber: 1 |
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| Protein: 10 |
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