| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 421 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 27 g |
| Cholesterol | 437 mg |
| Sodium | 908 mg |
Reviews
It looked and sounded much better that what is actually is. I used the garlic and herb cheese. I did not blend well with the eggs. As far as the taste, it was nothing special at all.
pretty good
My husband loved this dish. With the first bite he knew he was going back for seconds. I loved it too! such a wonderful dish full of flavor. Easy and fun to make. It’s a keeper!
The Salami Srambles is incredible easy to make, and tastes wonderful. The Boursin cheese added a special touch, as did a little bit of basil on top.
My boyfriend said it was the best thing I have ever cooked for him! My 7 and 8 year old even loved it and loved helping prepare it!
I think the eggs would have been great without the salami, it was a little too overpowering. The asiago black pepper scones were to die for, however. I will make this again, without salami.
Easy to make and yummy, hubby like it!
Great dish
I have made this a number of times and we really love it. I pair it with the Asiago Black Pepper Scones and sometimes a salad for dinner. If you like meat, definitely increase the amount of salami you use; I usually get a 1/3 of a pound instead of a 1/4. Watch the salt in the recipe as you can overdo it since the salami can be a little salty.
Easy to prepare, this makes a wonderful meal. Make ajustments to suit yourself. This dish is a winner.