Latino Scramble
Latino scramble is a delicious breakfast option, to feel in a warm tropical morning. You can have this breakfast with white cheese-topped corn arepas, 100% Colombian coffee, and orange juice.
- Prep
- 21 min
- Cook
- 33 min
- Total
- 54 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Melt butter in a medium frying pan over medium heat.
Procedure
Add the chopped onions, and fry until they start to brown.
Procedure
Add ham and sweet corn, and let fry for 5 minutes.
Procedure
Add tomato, salt, and pepper. Though not traditional, you can also add one drop of Tabasco per egg.
Procedure
Beat the eggs with ketchup, and add to frying pan. Immediately add mozzarella cheese.
Procedure
Let cook to your desired egg texture.
Notes, tips, and variations
You can add cooked white rice (it gives a feeling of a typical calentao) and diced cooked potatoes.
Photo: Lgvanegas at English Wikibooks · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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