Saturday, October 3, 2009

Mediterranean Scramble

I haven't posted a lot of breakfast recipes in this blog, and the item that is most notoriously absent thus far is the egg. My husband is not a fan, so I generally only eat eggs when we go out to breakfast. Today I decided to spoil myself and make an utterly selfish breakfast for just little old me. I also wanted to use my brand new Le Creuset skillet, which I am pleased to say performed very well!

The first thing I ever cooked with any regularity was scrambled eggs. As I got better at it, I experimented with adding things, and to this day I still have the same basic formula. First I cook the veggies and meat, if any, then I pour the eggs over them; when the eggs start to set, I add cheese, scramble everything together, and end with seasonings. It's a pretty easy repertoire.

This version has delicious Mediterranean flavors - salty prosciutto, crunchy sweet red bell peppers, melty mozzarella, and grassy flat-leaf parsley. Everything comes together quite simply and makes for a beautiful weekend breakfast. I had it with some fresh baguette slices. Yum.

Mediterranean Scramble
serves 1


olive oil cooking spray
1 small (or 1/2 large) red bell pepper, seeded and diced
2 tablespoons diced prosciutto
2 large eggs, lightly beaten with a splash of water
3 tablespoons part skim shredded mozzarella
2 tablespoons chopped flat-leaf parsley
pinch of salt and pepper


1. Coat skillet with cooking spray and place over medium heat. When hot, add bell pepper and prosciutto. Cook, stirring only occasionally, for a minute or two, until prosciutto is just starting to brown and bell peppers are crisp-tender.

2. Pour the egg mixture over the veggies and let it cook untouched for about a minute, until eggs are starting to set (i.e. the part touching the skillet bottom is solidifying). Add cheese and stir everything up with a spatula.

3. As the eggs become almost cooked through, stir in parsley and season to taste with salt and pepper. (Go easy on the salt; prosciutto is already pretty salty). Serve with bread, pita, or whatever floats your boat.


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