Revoltillos
Bring vibrant Puerto Rican flavors to your breakfast table with *Revoltillos*, a savory and satisfying scrambled egg dish infused with fresh vegetables and aromatic herbs. This quick and easy recipe combines fluffy eggs, sautéed tomatoes, onions, green bell peppers, and garlic, elevated with a hint of cilantro for a pop of freshness. Lightly seasoned with salt, pepper, and a touch of milk for extra creaminess, these scrambled eggs are cooked to tender perfection in olive oil. Ready in just 20 minutes, *Revoltillos* make a hearty, protein-packed meal perfect for pairing with bread, avocado, or traditional fried plantains. Whether you're seeking an easy weekday breakfast or a weekend brunch idea, this classic Puerto Rican dish is sure to brighten your plate and your palate.
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Recipe Information
Ingredients
- 6 large Eggs
- 1 medium Tomato
- 0.5 medium Onion
- 0.5 medium Green bell pepper
- 2 cloves Garlic
- 2 tablespoons Cilantro
- 2 tablespoons Olive oil
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk the mixture until the eggs are well-beaten and frothy. Set aside.
Dice the tomato, onion, and green bell pepper into small, even pieces. Mince the garlic and chop the cilantro finely.
Heat the olive oil in a large nonstick skillet over medium heat.
Add the diced onion, green bell pepper, and garlic to the skillet. Sauté for 2-3 minutes, stirring frequently, until the vegetables soften and the garlic is fragrant.
Add the diced tomato to the skillet and cook for another 2 minutes, stirring occasionally, until the tomato begins to break down.
Pour the egg mixture into the skillet, reducing the heat to low. Let the eggs sit undisturbed for about 30 seconds, allowing the edges to set.
Using a spatula, gently push the eggs from the edges toward the center of the skillet. Continue to cook, stirring gently and intermittently, until the eggs are fully cooked but still soft and tender.
Remove the skillet from heat and stir in the chopped cilantro.
Serve the revoltillos warm with a side of bread, avocado slices, or fried plantains for a complete Puerto Rican breakfast experience.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 18.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
