Salami Scrambles

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
1/4 lb	113g / 4oz	Salami - (to 1/3) - chopped
		= (deli-sliced or whole mini, Genoa - dry, or sopressata)
1		Garlic clove - chopped
2		Scallions - (to 3) - chopped
		= (1/4 onion may be substituted)
1		Plum tomato or 1 vine tomato - seeded, chopped
		= (or 3 tbspns chopped sun-dried tomato)
8		Eggs (large)
4 oz	113g	Cheese of choice*
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Chopped parsley leaves
		Chopped or torn basil leaves - (optional)

Recipe Instructions

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

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.

Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute.

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1F10) - from the TV FOOD NETWORK

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