Chorizo and Egg Scramble with Bell Peppers (Nut-Free)
A quick and flavorful chorizo and egg scramble with colorful bell peppers. Serve in gluten-free tortillas or as a bowl for a protein-packed nut-free lunch.
Ingredients
- about 225 g Mexican chorizo, removed from casing
- 8 Eggs
- 2 Bell peppers, diced (red, yellow, orange)
- 1/2 Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
- 8 Gluten-free tortillas (optional)
- 1 Avocado, sliced (optional)
- Salsa (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- 2Add the diced bell peppers to the skillet and cook until slightly tender, about 5 minutes.
- 3Add the chorizo to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- 4In a separate bowl, whisk together the eggs, salt, and pepper.
- 5Pour the eggs into the skillet with the chorizo and vegetables. Cook, stirring occasionally, until the eggs are set.
- 6Serve immediately in gluten-free tortillas or as a bowl, topped with sliced avocado and salsa, if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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