Todd's Scramble

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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2 teaspoons extra-virgin olive oil

1 large shallot, thinly sliced 

8 ounces sweet Italian sausage, casings removed 

1/4 teaspoon red pepper flakes, optional 

1 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1 1/2 cups cooked small pasta, such as elbow or pennette 

1 cup cooked vegetables, such as green beans or broccoli, chopped into 1/2-inch pieces (4 ounces)

6 large eggs, at room temperature, beaten 

1/2 cup shredded provolone (4 ounces)

1/3 cup freshly grated Parmesan


  1. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the sausage, red pepper flakes, if using, salt and pepper. Using a wooden spoon, break the sausage into 1/2-inch pieces. Cook, stirring occasionally, until cooked through, about 8 minutes. Add the pasta, vegetables and beaten eggs. Stir until the eggs are almost scrambled, about 2 to 3 minutes. Remove the skillet from the heat and stir in the cheese. Allow the cheese to melt slighty. Transfer the scramble to 4 plates and serve.
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