Spanish Scramble (CS)

By hmp13

Ingredients

• 8 large eggs
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 chorizo links (or Andouille or any spicy southwestern sausage)
• 1 tablespoon butter
• 1/2 cup caramelized onions
• 1/2 cup plum tomatoes, chopped
• 1/2 cup scallions, minced (white and green parts)
• 1/2 cup pepper jack cheese, shredded
• 1/2 cup chopped fresh parsley or chives

Details

Servings 4

Preparation

Step 1

Preheat your oven’s broiler.

Whisk the eggs with salt and pepper together in a bowl until combined. Trim the ends off the chorizo and slice the links into ¼ inch rounds. In an oven safe sauté pan or skillet, heat the butter over medium high heat until foamy and melted. Sauté the chorizo rounds until they become light brown. Add the onions, tomatoes and scallions to the pan. Gently sauté the ingredients so they are evenly dispersed.

Lower the heat and add the eggs. Move the pan from side to side so that a crust forms on the edge, similar to creating an open faced omelet. After 1 minute, the eggs will begin to set. Sprinkle the cheese on top and place the pan under the broiler until the cheese has melted.

Cut the eggs into quarters in the pan and use a spatula to place each quarter on a plate. Sprinkle the scramble with parsley or chives and serve with hash browns.