Perico ("parakeet") - Venezuelan scrambled eggs

And so it begins! My "internship" of sorts in my parents' kitchen.

I have made a list of dishes I grew up with that I absolutely have to learn how to cook. So we're busy busy in the kitchen and here's my first lesson. This is very easy but its flavor is so different from regular scrambled eggs that I wanted to post it. I think what makes these eggs stand out is all the onion they are cooked with, but try it for yourself and let me know what you think :)

A Venezuelan parakeet breakfast:

Venezuelan scrambled eggs
Servings: 2
Prep time: 5 min
Cook time: 10 min
Total time: 15 min

4-5 eggs, whisked
1/2 small onion, minced
4-5 ham slices, minced
1 cheese slice, minced
1-2 small roma tomatoes, in chunks
1 tbsp canola oil
salt and pepper to taste

Heat a nonstick pan to medium-high heat. Add the oil, ham and onions and season with a little bit of salt and pepper. Cook until the onions are translucent, about 5 minutes. When done, add the tomatoes and a little more salt to taste. Cook until tomatoes release their water, about 2 minutes.

In a bowl, combine the whisked eggs with the cheese. Transfer the stuff in the pan into the bowl with the eggs and mix well, then throw the whole thing back on the pan. Season a bit more if desired. Begin continuously stirring the eggs in the pan until they are cooked but still moist, about 4-5 minutes. The goal is to break down the eggs into very small juicy pieces!

Enjoy with your favorite bread, tortilla, pita, or of course, an arepa :)