How To Make Scrambled Eggs Zarzuela


  • 4 Eggs
  • ¼ tsp minced dry oregano leaves
  • ¼ tsp McCormick Lemon&Herb Seasoning
  • 1 small minced bay leaf
  • 1 tsp dry minced onion
  • 1 tsp dry garlic powder
  • ½ minced fresh onion
  • 1 medium sized minced fresh tomato
  • 1 medium sized red (sweet pepper)
  • 4 medium sized minced fresh garlic cloves
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 1/8 cup chopped mint
  • 2 chopped fresh scallions
  • ½ cup ground mozarella cheese
  • ¼ cup chipped Feta (goat) cheese
  • ½ cup spanish capers
  • ½ cup pitted Kalamata olives
  • 1 cup sliced fresh mushrooms
  • 1/8 cup extra-virgin olive oil
  • ¼ tsp salt

Dish Companions

  • 8 wheat or corn flour tortillas
  • 1 ripe Haas or bacon avocado cut into 4 slices
  • 4 ounces of Cotija cheese cut into four slices
  • Jalapeño chiles, optional
  • Green or red (mild or hot) salsa, optional


  1. Set the stove fire to high.
  2. Pour the oil, salt, oregano, bay leaf and the fresh onion in the pan and sweat until golden.
  3. Add then the red pepper and fresh garlic and fry until the garlic gets golden.
  4. Add the tomatoes, mushrooms, olives, capers and fresh scallions, and sweat the mix for about 1 minute.
  5. Add the eggs along with the cilantro, parsley and mint and feta cheese, and mix vigorously until the eggs get completely integrated into the mix and become partially golden cooked.
  6. Spread the mozarella cheese and the Lemon & Herb Seasoning on the eggs and mix gently for about 1 minute.
  7. Remove from fire.
  8. Roast tortillas on stove fire until slightly roasted.

Serving Instructions

  1. Serve while eggs and tortillas are still warm.
  2. Accompany eggs with chunks of avocado and cotija, and bites of tortilla, or if you prefer, make tacos by spreading a generous mound of eggs with a slice of cotija and avocado on a tortilla rolling it to a taco shape.


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