Salami Scrambled Eggs
For a taste twist on traditional ham and eggs, Carol Towey substitutes hard salami and shredded Swiss cheese for this buttery breakfast dish she serves in Pasadena, California.
Total TimePrep/Total Time: 20 min.
- 1 small onion, chopped
- 2 tablespoons butter
- 3 Nellie’s Free Range Eggs
- 1/4 cup 2% milk
- 1/4 cup diced hard salami
- 1/4 cup shredded Swiss cheese
- In a small skillet, saute onion in butter until tender. In a small bowl, whisk eggs and milk. Add salami and cheese; pour into skillet. Cook and stir until eggs are completely set.
Nutrition Facts2/3 cup: 246 calories, 17g fat (8g saturated fat), 360mg cholesterol, 404mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 19g protein.
Originally published as Special Scrambled Eggs in Cooking for 2 Fall 2006
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