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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 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.
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