Todd's Scramble
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 529
- Total Fat
- 26
- Saturated Fat
- 12
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 36
- Cholesterol
- 324
- Sodium
- 855
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.