- Sweet peppers (I used six)
- 1 small onion
- 6 pieces thin sliced hard salami
- Cheese (I use ‘mexican’ but cheddar could be good too)
- 4 eggs (2 per person)
- Pat of butter
- Slosh of milk
- Mixing bowl
- Dice the sweet peppers, onions and hard salami, set them in a bowl off to the side.
- Heat up the skillet on medium heat
- Cut up the pat of butter and stick it in the pan
- Crack the eggs: Tip: We crack our eggs into a measuring cup, because it’s easier to clean and you don’t have to use a bowl.
- Add a slosh of milk- just enough to help the eggs come together. Use less than you think you need to.
- Whisk the eggs.
- Pour the eggs into the skillet. Sprinkle salt and pepper on top.
- Start to move the eggs around to scramble them
- Add in the peppers, onion, and salami.
- The best way to scramble eggs is to keep moving them until they stop being runny but right before they truly start to brown. Scrambling is fun and easy. Just keep moving, turning and chopping up the mix.
- Add the cheese, and scramble it in.
- Take the skillet off the heat and serve.
This is a great recipe for people who get fruits and veggies from the Farmers Market and then wonder what to do with them. We’ve done this recipe with herbs, green onions, etc. You can sub out your scramble ingredients or add more.
I like to eat my scramble with salsa. We usually serve this with fruit (like grapefruit, melon, or mandarin oranges) and some pieces of banana bread.