Mizzmilas Italian Scramble Food

ITALIAN EGG AND PASTA SCRAMBLE

Steps:

• Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.
• Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.
• Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.
• Transfer the egg mixture to a serving bowl and serve.

THE ITALIAN SCRAMBLE

Steps:

• Heat olive oil in a large frying pan and add the potato. Cook over medium heat, stirring occasionally.
• Remove sausage casings and crumble meat into the pan. Cook, stirring, until lightly browned.
• Add onion and peppers. Cook until onion is softened and potatoes are done.
• Beat eggs, milk and oregano together.
• Add egg mixture, tomato and mozzarella all at once.
• Reduce heat and cook, stirring lightly, until eggs are soft and fluffy.
• Top with grated cheese and parsley.

MIZZMILA'S ITALIAN SCRAMBLE

Steps:

• In a medium bowl whisk eggs until light and frothy.
• Add to the bowl of beaten eggs the following: chopped parsley, shredded mozzarella, Parmesan cheese, crushed tomatoes, hot/Tabasco sauce, salt(optional), and pepper(optional).
• In a large non-stick saute pan melt butter over medium heat.
• Add egg mixture to the saute pan.
• Using a spatula, stir eggs sparingly until the mozzarella cheese is melted and the eggs are done to your desired consistency.
• Serve with a fennel breakfast sausage, toast, and cappuccino.