Southwestern Scramble
Tags: American Cuisine, eggs, onions, peppers
A Little Personal History:
I love scrambled eggs, especially if the right veggies are mixed in. The Southwestern Scramble is one of my favorites. Enjoy!
Description:
Categories: | Breakfast |
Servings: | 4 servings |
Time: | – Preparation: 10 minutes – Cooking: 15 minutes |
Equipment: | Cutting board and knifes, 1 small bowl, 1 large mixing bowl, whisk, large skillet, spatula |
Ingredients:
- 1 medium red onion, chopped
- 1 medium hot pepper, such as jalapeño, seeded and chopped
- 1/2 green bell pepper, seeded and sliced
- 1/2 red bell pepper, seeded and sliced
- 8 eggs
- 2 Tbs milk
- salt and black pepper, to taste
- green onion, chopped (Optional topping)
- 1 Tbs olive oil
Procedure:
- On cutting board, chop the onion, hot pepper and green onion, slice and dice the bell peppers. Set aside in small bowl (move green onion to side if used as topping).
- Crack the eggs into a large mixing bowl, add the milk, salt, pepper and whisk until well combined. Set aside.
- Place a large skillet over medium heat, add oil and heat till hot but not smoking. Add the onion(s), hot pepper, and bell peppers. Sauté for 3 minutes.
- Add the eggs to skillet, and allow to cook for 30 seconds to 1 minute, until they just begin to set. Turn up heat to medium-high. Begin scrambling the eggs, with spatula, by scraping the bottom of the pan and folding the cooked egg into the egg mixture.
- When the eggs are still moist, but mostly cooked, remove from stove top and transfer to individual serving plates.
- Optionally serve while still hot with Scorching Hot Sauce and sprinkle on top with chopped green onion
Advanced Preparation:
- Step 1 can be done in advance, covered and refrigerated till ready to use.
Tips, Notes, and Variations:
- To adjust the spiciness, use more or less chili peppers, or use types varying in levels of heat.
- The hot peppers are seeded because that’s where the majority of heat comes from. The seeds can be left in, but the scramble will be much hotter.
- During Step 4 Be sure to scrape the entire bottom of the pan, as well as the sides. Otherwise, those areas where the egg is not scraped will burn.
- Carryover heat will continue to cook the eggs, so they should be removed from the stove while still slightly underdone, otherwise they will be over cooked.
- Optionally serve with heated flour 6″ flour tortillas for burritos.
- I occasionally enjoy a larger meal with bacon and French Toast
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