Perico Scrambled Eggs with Tomato, Onion and Sweet Pepper

By AislePrompt Editorial · Published 2026-10-07 · Updated 2026-10-07

Venezuela's beloved breakfast scramble of soft eggs cooked with sautéed tomato, onion and sweet pepper, perfect tucked into an arepa or served with toast. This Venezuelan-inspired quick recipe (vegetarian, gluten-free), ready in about 18 minutes, pairs large eggs, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 large eggs
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium white onion, finely diced
• 2 Roma tomatoes, seeded and diced
• 1/2 red bell pepper, finely diced
• 2 scallions, thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup crumbled queso fresco

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat butter and olive oil in a large nonstick skillet over medium heat.
2. Step 2: Add onion and bell pepper and cook 4 minutes until softened. Add tomatoes and cook 3 minutes until they release their juices and mostly evaporate.
3. Step 3: Whisk the eggs with salt and pepper. Pour into the skillet and lower the heat to medium-low.
4. Step 4: Stir gently with a spatula, folding the eggs into soft curds, about 3 minutes, until just set but still moist.
5. Step 5: Fold in the scallions, top with crumbled queso fresco and serve immediately with arepas or toast.