« Pillsbury Grands Cinnamon Rolls | Home | Viewzi-A really cool new way to search recipes »
Italian Scramble
By Elizabeth | October 7, 2008
shown without eggs because I forgot to take a photo at the end :)
Italian Scramble (4 servings, I doubled most of the ingredients)
INGREDIENTS:
- 1 Tbsp. olive oil (I used 2)
- 1 medium potato, peeled and cubed (I used a large potato)
- 1/2 lb. sweet italian sausage links (I used 1 lb.)
- 1 small onion, chopped (I didn’t double this)
- 1 small green pepper, chopped (I used half a large pepper
- 1 small red pepper, chopped (I used half a large pepper
- 8 eggs (I used 12)
- 2 Tbsp. milk (I used 3)
- 1/8 tsp. oregano (I used 1/4 tsp.)
- 1 14.5 ounce can petite diced tomatoes, drained (I didn’t double this)
- 1/4 cup shredded mozzarella (I used 1/2 cup)
- 1/4 cup grated fresh parmesan cheese (I used 1/2 cup)
DIRECTIONS:
- Heat olive oil in a large frying pan over medium heat. Add the potato cubes in a single layer and let them cook without stirring for a few minutes until they begin to firm up. Use a pancake turner to carefully flip the potatoes over and continue cooking. Remove the sausage from the casings and use your fingers to add the sausage in small pieces to the potatoes and let it start browning.
- Add the onions and the red and green peppers to the frying pan and gently stir a few times, cooking until the sausage is no longer pink and the onions and peppers begin to soften. Poke a potato cube with the tip of a knife, the potato is done when the knife goes all the way through.
- Crack the eggs into a blender and add the milk, cover, and blend for a few seconds until the yolks and whites are completely combined. Carefully pour the eggs into the frying pan. Top with the drained tomatoes and the mozzarella cheese.
- Let the eggs sit for a few minutes, then begin using a pancake turner or heatproof spatula to lift the eggs from the bottom of the pan, letting the uncooked eggs run down. As the eggs begin to set, gently chop them into smaller pieces with the spatula and stir to combine everything together. Continue lifting and stirring until everything is well heated through and the eggs are set to your liking.
This is absolutely delicious for breakfast or for dinner. Doubling the recipe will give you enough to serve a family of four or five for dinner plus leftovers for breakfast. Store in a covered container in the fridge, then pour into a frying pan and heat over medium heat until heated through. Serve with buttered toast.
edited to add: I made this recipe for a Parent Bloggers Network campaign celebrating World Egg Day. For more egg recipes, visit the American Egg Board’s Incredible Edible Egg website, and visit Parent Bloggers Network for more great reviews!
Topics: Breakfast | 8 Comments »
Stumble it!
8 Responses to “Italian Scramble”
Comments protected by Lucia's Linky Love.
October 9th, 2008 at 4:09 pm
very cool!
Looks good even without the eggs!
mimipz5wjjs last blog post..Wordless Wednesday: A Walk In The Woods
October 10th, 2008 at 2:17 am
This is looks delicious! I am officially hungry now for a big scrambled omelet.
GearModas last blog post..Blusens Blu Brain Media Server
October 11th, 2008 at 6:07 am
[...] Two great breakfast, lunch or brunch recipes: Big City, Little Kitchen makes apple-cheddar scones and MomCooks makes Italian scramble. [...]
October 13th, 2008 at 1:00 pm
Mmmmm! That looks amazing!
October 14th, 2008 at 5:12 am
suddenly i’m hungry, parmesan is the key… ;)
whitenings last blog post..Choosing a Toothpaste
October 14th, 2008 at 3:52 pm
this looks delicious. i definitely will have to try this one out.
October 14th, 2008 at 6:31 pm
mmm looks delectable, i reckon it goes well with bread, sprinked with chilli flakes.. will make an open faced sandwich outta this… :)
January 13th, 2009 at 12:45 pm
[...] Italian Scramble [...]