| Prep: 10 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 14g | 3.5g | 4g |
| sugars | fibre | protein | salt |
| 2g | 1g | 13g | 0.3g |
Being a seafood enthusiast hailing from the rugged coastlines of Portland, Maine, you might wonder why a dish like Lorocos with Scrambled Eggs has found a special place in my kitchen. Indeed, it’s a departure from my usual New England fare, but its vibrant flavors and nutritional benefits have easily captivated my heart.
Lorocos with Scrambled Eggs is such an effortless dish to prepare, yet it offers a complexity of flavors that’s both comforting and exciting. Growing up in a region where fresh ingredients were always within reach, I appreciate dishes that let the natural flavors of their components shine through. The loroco flowers, a staple in Central American cuisine, marry so well with eggs to create a deliciously unique breakfast or brunch option.
An Intersection of Cultures
Loroco flowers aren’t something you’d typically find in the northeastern United States, but that’s precisely why this dish feels like a culinary adventure right at home. Loroco has a subtly spicy, floral flavor, which pairs beautifully with the simplicity of scrambled eggs. This dish is quite similar to a frittata in texture but brings an entirely new flair thanks to its primary ingredient.
Health Benefits
Nutritionally, this dish is a powerhouse. Eggs are known for their high-quality protein, healthy fats, and essential vitamins. Loroco flowers bring their own set of beneficial nutrients, including minerals and antioxidants. The addition of vegetables like tomatoes, green bell peppers, and onions enhances the dish with fiber, vitamins, and a burst of color that makes it visually appealing. Honestly, it’s a win-win for both taste and health.
My daughters, Erin and Samantha, often join me in the kitchen when I cook this. It’s a wonderful way to introduce them to new flavors while sticking to wholesome, nutritious ingredients. Sometimes, we pair this dish with a fresh side salad or sautéed greens to make it a more complete meal.
If you’ve enjoyed other vegetable-based scrambled egg dishes like Spanish Pisto or Shakshuka, you’ll find Lorocos with Scrambled Eggs a refreshing and equally satisfying option. This recipe can also serve as a fantastic accompaniment to seafood dishes or even grilled meats if you’re looking to add a bit of variety to your meal.
Give Lorocos with Scrambled Eggs a try, and you might find yourself falling in love with a new staple for your breakfast repertoire. Embrace the fusion of cultures, nourish your body with its healthy ingredients, and perhaps create wonderful kitchen memories with your loved ones, just as I have with mine.
What You’ll Need
- 12 large eggs
- 2 cups loroco flowers (fresh or frozen)
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 1 green bell pepper, diced
- 3 tablespoons vegetable oil
- 1/4 cup milk
- Salt to taste
- Black pepper to taste
Method
Step One
In a large bowl, crack the 12 eggs and add 1/4 cup of milk. Whisk together until well blended. Season with salt and black pepper to taste. Set aside.
Step Two
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 2-3 minutes.
Step Three
Add the diced tomato and green bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
Step Four
Add the loroco flowers to the skillet and sauté for 2-3 minutes if using fresh flowers, or until they are thawed and heated through if using frozen.
Step Five
Pour the egg mixture into the skillet with the vegetables and loroco flowers. Cook gently, stirring continuously, until the eggs are fully cooked and scrambled to your liking.
Step Six
Remove from heat and serve immediately. Enjoy your Lorocos with Scrambled Eggs!
