Southwestern Scramble
This Southwestern scramble packs red onion, a seeded jalapeño, and green bell pepper into eight eggs for a hot, quick breakfast. The vegetables are sautéed first so they soften before the eggs go in. Then a short blast of high heat and constant scraping keeps the curds soft. Pulling the pan off while the eggs still look slightly wet lets carryover heat finish them without turning them rubbery.
Instructions
Crack the eggs into a large bowl, pour in the milk, and beat until the yolks and whites are fully blended.
Set a large frying pan over medium heat and add the butter, margarine, or cooking spray. Once the fat has melted, add the onion, chile, and bell pepper and sauté for 2 to 4 minutes.
Pour the eggs into the pan and let them cook undisturbed for 30 seconds to 1 minute, just until the edges begin to set.
Turn the heat to high. Scrape the bottom and sides of the pan with a spatula, folding the cooked egg back into the runny egg as you go, so no patch sits long enough to burn.
When the eggs are mostly cooked but still moist, take the pan off the heat and plate them right away, since residual heat will keep cooking them. Season with salt and black pepper, and serve hot with hot sauce.
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