Spanish Scramble Skillets

Ingredients

Garnishes

chopped tomatoes, diced roasted red peppers and chopped fresh parsley

1 carton / 500 ml

Egg Creations Fat Free Original, well shaken

2 cup / 500 ml

sodium-reduced chicken broth

1/2 tsp / 2 ml

smoked or sweet paprika

1

clove garlic, minced

1 cup / 250 ml

parboiled, long grain white rice

1/2 cup / 125 ml

diced Spanish chorizo, red pepper, and onion

4 tsp / 20 ml

olive oil

Directions

1. Heat half the oil in a large nonstick skillet set over medium heat; add chorizo, onion and peppers and sauté until golden. Stir in rice, garlic and paprika until well combined. Add broth and bring to a boil; cover and simmer for 15 minutes or until all the liquid is absorbed. Cover and let stand while preparing eggs.

2. Heat remaining oil in a separate medium skillet set over medium heat. Add eggs; cook, without stirring for 3 minutes. Continue to cook, stirring, for 2 to 3 minutes or until softly set.

3. Divide rice between four serving bowls. Pile scrambled eggs onto rice. Scatter tomatoes, roasted peppers and parsley over top (if using).

Tips

1. Use Egg Creations! Whole Eggs Original if preferred.

2. Add your favourite hot sauce to taste for heat and zip.

3. For a gourmet touch, top bowls with cooked shrimp and/or baby peas.

4. Add crumbled feta for a pop of colour and tang.