Italian Egg Scramble
This recipe is a great way to use up any leftovers from my broccoli rabe recipe. That’s the secret ingredient that makes this scramble Italian style.
It’s actually pretty simple, but looks impressive enough to use when hosting a brunch. Plus, it includes vegetables, so it’s truly a complete meal. It straddles the breakfast and lunch line perfectly. Sometimes I even pair it with a salad if I’m leaning toward more of a lunch style meal.
I hope you can slow down and take the time to try out this scramble this weekend.
Ingredients:
Ghee or olive oil
1/3 cup red onion, diced
1/3 cup mushrooms (any kind), diced
1/2 cup leftover broccoli rabe and garlic (with excess water squeezed out), chopped into bite size pieces
3 eggs, beaten
2 slices cooked bacon (nitrite and nitrate free), chopped into small pieces
(For a Vegetarian option: chop up 3-4 sundried tomatoes in olive oil to replace the bacon)
Directions:
If you need to make bacon (rather than using leftover), start by making it as it will take the longest to cook.
Heat ghee in pan.
Add onion and mushroom and cook until softened and starting to brown 1-2 minutes. Add a pinch of salt after the mushrooms start releasing some water.
Meanwhile, beat eggs and squeeze water from broccoli.
Add broccoli to mushrooms and onions to heat through.
Pour eggs over the mix and continuously push around the pan on low heat to scramble. While you do this add the bacon pieces (or sundried tomatoes) to the pan and possibly another pinch of salt. When all the egg looks cooked through and no longer runny, pour mix onto plate and serve.
Other than a salad, this also pairs well with my rutabaga hash.
- Ghee or olive oil
- ⅓ cup red onion, diced
- ⅓ cup mushrooms (any kind), diced
- ½ cup leftover broccoli rabe and garlic (with excess water squeezed out), chopped into bite size pieces
- 3 eggs, beaten
- 2 slices cooked bacon (nitrite and nitrate free), chopped into small pieces (For a Vegetarian option: chop up 3-4 sundried tomatoes in olive oil to replace the bacon)
- If you need to make bacon (rather than using leftover), start by making it as it will take the longest to cook.
- Heat ghee in pan.
- Add onion and mushroom and cook until softened and starting to brown 1-2 minutes. Add a pinch of salt after the mushrooms start releasing some water.
- Meanwhile, beat eggs and squeeze water from broccoli.
- Add broccoli to mushrooms and onions to heat through.
- Pour eggs over the mix and continuously push around the pan on low heat to scramble. While you do this add the bacon pieces (or sundried tomatoes) to the pan and possibly another pinch of salt. When all the egg looks cooked through and no longer runny, pour mix onto plate and serve.
