Sommers Special Scramble Recipes

JOE'S SPECIAL SCRAMBLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
• Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.

SKILLET SCRAMBLE

Steps:

• In a large skillet, saute the potatoes, green pepper and onion in oil. Stir in the onion powder, garlic powder and seasoned salt., In a large bowl, combine the eggs, ham, water, salsa, salt and pepper. Add to the potato mixture. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted.

JOE'S SPECIAL SCRAMBLE RECIPE - (4/5)

Steps:

• 1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring to crumble until no longer pink, about 8 minutes. Pour off any excess grease then stir in garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through. 2. Reduce heat to medium-low and make 6 egg sized indentations in the scramble. Crack the eggs into each indentation. If you prefer a scramble, stir slowly and allow eggs to cook with beef and spinach mixture. If you prefer an almost poached style egg, cover and continue to cook without stirring until egg is done to your liking.

RAMEN SCRAMBLED EGGS

Steps:

• Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
• Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
• Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

SPECIAL RECIPE SCRAMBLED EGGS

Steps:

• Cut top and bottom from onion and peel.
• My personal preference is to slice horizontally and vertically from the top without slicing completely through, then turn the onion on its side and slice from the top.
• The remaining base is then sliced horizontally and vertically as well.
• Remove garlic cloves from the bulb, peel and chop.
• Thoroughly blend Eggs, Pepper, Garlic Powder and Mrs. Dash in a bowl.
• Slice Polska Kielbasa lengthwise, turn sideways, and slice lengthwise again -- the result is a length of kielbasa with a "+" cut.
• Slice thinly from the end.
• In a 10-inch skillet (with lid) saute' onions in oil.
• When the onions become translucent, add diced garlic.
• When the onions become more brown than translucent, add chopped kielbasa.
• When the onions start to become predominantly brown, add scrambled egg mixture, stirring constanly with spatula, flipping occasionally (as you would pancakes).
• When the eggs are fully cooked, remove from fire, serve and enjoy!
• Option: Grate Cheddar cheese on top as desired.

SOMMER'S SPECIAL SCRAMBLE

Steps:

• In a large skillet or pan with lid, brown and crumble pork sausage on med-high heat until cooked through, stirring occasionally. If necessary or desired, add a minimal amount of canola oil. Sometimes I let the sausage get a bit crispy/well-done.
• While sausage is browning, peel and slice potatoes into thin slices (1/8 of an inch). Slice onion thinly then cut slices into quarters (can leave in slices/rings, but my bf prefers his onion rings sliced into quarters).
• When sausage is done, line a bowl with a paper towel and lift out sausage with slotted spoon or slotted spatula and place in bowl, keep warm. Retain as much of the drippings in the pan, but the rest will drain on the paper towel.
• Add butter or margarine to the same pan and melt on med-high. I usually use about 2-4 tablespoons worth, but I start minimal, and add more if needed. Add potatoes and onions, cover and cook 10-15 mins, stirring every 5 minutes.
• Flip potatoes over to try and get them evenly browned. Sprinkle with salt, pepper, and garlic powder to taste. I usually use 1/4 tsp salt, 1/2 tsp of pepper(or more) and 1/2 tsp of garlic powder (or more). You can always add more later. Stir, then cover and cook for another 5-10 minutes.
• Uncover and cook another 5 minutes or until potatoes are tender and browned to your liking and onions are caramelizing and some might even be browned and crispy. Add more pepper and garlic powder if desired.
• Transfer potatoes and onions to the bowl with the sausage, or to a separate bowl. Keep warm.
• If more butter or margarine is needed, melt a minimal amount in the same pan, and still on med-high, add the egg substitute. Add a bit of extra salt or pepper, if desired. Let sit for several seconds as the egg firms up, then scramble and cook to desired doneness. Right before your eggs are looking the way you like them done, dump back in your sausage and potato/onion mixture. Stir all together until heated through.
• Chopped green peppers would probably go great with this also, can probably be added with potatoes and onions depending on how done you like your peppers.