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Salami Scrambles

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Extra-virgin olive oil

  2. 1/4 lb 113g / 4oz Salami - (to 1/3) - chopped

  3. (deli-sliced or whole mini, Genoa - dry, or sopressata)

  4. 1 Garlic clove - chopped

  5. 2 Scallions - (to 3) - chopped

  6. 1/4 onion may be substituted

  7. 1 Plum tomato or 1 vine tomato - seeded, chopped

  8. 3 tbspns chopped sun-dried tomato

  9. 8 Eggs (large)

  10. 4 oz 113g Cheese of choice*

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. Garnish

  14. Chopped parsley leaves

  15. Chopped or torn basil leaves -

Instructions Jump to Ingredients ↑

  1. * Your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese.

  2. Heat a medium nonstick skillet over medium to medium-high heat. 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. Add tomatoes and cook another minute.

  4. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

  5. This recipe yields 4 servings.

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