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Scrambled Eggs With Chorizo and Onions

Scrambled Eggs With Chorizo and Onions
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with the oil; season with ½ teaspoon salt and ¼ teaspoon pepper. Roast until golden and tender, 40 to 45 minutes.
  2. Meanwhile, in a large nonstick skillet, cook the chorizo and onion over medium heat until the onion is soft, 5 to 6 minutes.
  3. In a medium bowl, beat the eggs with ¼ teaspoon each salt and pepper. Add to the skillet and cook, stirring, until set but still soft, 2 to 3 minutes. Sprinkle with the chives and serve with the potatoes.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 421Calories From Fat 200
  • Fat 22g
  • Sat Fat 6g
  • Cholesterol 435mg
  • Sodium 684mg
  • Protein 19g
  • Carbohydrate 37g
  • Sugar 3g
  • Fiber 3g
  • Iron 3mg
  • Calcium 73mg
What does this mean? See Nutrition 101 .

Quick Tip

New Potatoes
For even more Spanish flavor, sprinkle the potatoes with smoked paprika (often labeled pimentón) before serving.

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