 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
..........Recipe courtesy Rachael Ray***** 1/4 onion may be substituted for the scallions. ******************* 3 tablespoons chopped sun-dried tomato may be substituted for the tomato ************************************* crumbled cheese your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand Ingredients:
1 tablespoon extra virgin olive oil |
1/4 lb salami |
1 garlic clove, chopped |
2 -3 scallions, chopped |
1 plum tomatoes or 1 vine tomato, seeded and chopped |
8 large eggs |
4 ounces cheese, crumbled |
salt and pepper |
chopped fresh parsley leaves, for garnish |
Directions:
1. Heat a medium nonstick skillet over medium to medium high heat.
2. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes.
3. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes.
4. Add tomatoes and cook another minute.
5. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together.
6. Serve scrambles with parsley and/or basil garnish.
|
|