Ingredients
Ingredients for 10 servings:
- 1 kg fresh prawns, peeled and deveined
- 20 eggs
- 150 g Ardo frozen chopped onions
- 150 g Ardo frozen chopped parsley
- 100 g Ardo frozen sliced green peppers
- 100 ml olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 100 ml cream (optional, for a creamier texture)
Allergens
Milk
Crustaceans
Preparation
- Peel and devein the fresh prawns, making sure they are clean and ready to cook. Pat them dry with a paper towel.
- Heat the olive oil in a large frying pan over medium heat. Add the Ardo frozen chopped onions and sliced green peppers. Cook until softened and lightly golden, approximately 8–10 minutes.
- Add the fresh prawns to the pan and cook for 3–4 minutes, until pink and opaque. Season with salt, pepper and smoked paprika (if using).
- In a large bowl, whisk the eggs with a pinch of salt and pepper. For a creamier texture, add the 100 ml of cream.
- Pour the beaten eggs into the pan with the prawns, onions and peppers. Stir continuously over medium-low heat to create soft scrambled eggs, taking care not to overcook them. This should take approximately 5–7 minutes.
- Just before the eggs are fully cooked, add the Ardo frozen chopped parsley for a fresh, herby touch.
- Serve the Scrambled Eggs with Prawns hot, accompanied by crusty bread if desired.
