Filipino Breakfast Ideas: Scrambled Eggs (Pritong Itlog)

Cooking scrambled eggs is so simple. Just grab an egg, scramble it, add salt and then fry.

There are other ways on how to cook it too.

Scrambled Eggs with Potato and Tuna

Ingredients:

3 eggs, beaten
leftover tuna chunks
1 large potato, cut into cubes
salt & pepper

How to cook:

Fry the potatoes until a little bit browned and crispy like French fries. Pour off the excess oil and add in the left-over tuna. Season with salt and pepper. Pour in the eggs and cook slowly, stirring and scraping from the bottom of the pan until the eggs are of desired consistency. Serve immediately.

Source: http://www.iskandals.com/edx/2006/03/07/scrambled-eggs-with-potato-and-tuna/

Scrambled Eggs with Piperade

Ingredients:

2 tbsp. oil
4 cloves garlic, pounded
2 pcs. green peppers, sliced into rings
2 pcs.medium onions, sliced into rings
salt, pepper, vetsin to taste
1/2 cup tomatoes, coarsely diced
1/2 tsp. thyme powder
1/4 cup margarine
8 slices cooked ham
8 pcs. eggs
1/2 cup evaporated milk
salt, pepper, vetsin to taste

How to cook:

Saute garlic, onions and green peppers in oil until crisp tender. Add seasonings, thyme powder and tomatoes and continue cooking until tomatoes are hot. Drain excess liquid and place in serving platter. Keep warm.

Heat margarine in Teflon pan. Add sliced ham and stir fry until hot. Mix remaining ingredients in a bowl and pour over ham, stirring frequently until eggs are thickened throughout but still moist. Mound scrambled eggs in center of vegetables. Serve hot.

Source: http://www.tastemycooking.com/recipes_for_scrambled_eggs_with_piperade-36.html

I’ll post more next time…