Recipes : Salami Scrambles : Food Network

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Salami Scrambles
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
in a slow stream
1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata,
chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped
sun-dried tomato -- your preference or, depending on what you have on hand
8 large eggs
4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic
and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat

cheese – again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optional

Directions
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.