Scrambled Eggs with Tomato, Onion, and Spinach

Scrambled Eggs with Tomato, Onion, and Spinach

Ingredients

• 4 eggs
• 1 medium plum tomato, cubed
• 1 medium yellow onion, sliced
• 1 cup baby spinach
• a pinch of salt
• a pinch of ground black pepper
• 2 tablespoons cooking oil
• 2 tablespoons butter

Instructions

1. Crack the eggs in a bowl. Add salt and pepper. Beat until smooth. Set aside.
2. Heat the cooking oil and butter in a pan. Make sure that the entire area of the pan is coated with oil and butter.
3. Add the tomato and onion. Cook for 2 to 3 minutes in medium heat or until the onion gets soft.
4. Add the spinach and then stir fry for 30 seconds.
5. Pour-in the beaten egg. Cook one side until it starts to set. Gently scrape the the eggs from one end of the pan going towards the center using either a spatula or wooden spoon. Repeat the process until soft curds form.
6. Transfer to a serving plate. Serve with toast.
7. Share and enjoy!

Nutrition Information

Serving size: 4

Champorado with Tuyo – Chocolate Porridge with Salted Dried Fish

Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

Ingredients

• 1 cup glutinous rice
• 4 to 5 cups water
• ½ cup sugar
• 4 pieces pure cocoa tablea
• A pinch of salt
• 6 to 12 pieces fried salted dried fish (tuyo)

Instructions

1. Pour 4 cups water in a pot. Let boil.
2. Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.
3. Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.
4. Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.
5. Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.
6. Share and enjoy!

Nutrition Information

Serving size: 4

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