Arrabiata scramble with crispy salami

Arrabiata scramble with crispy salami

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Classic scrambled eggs are taken up a notch with the addition of smoky salami and highly spiced grape tomatoes.

The ingredient of Arrabiata scramble with crispy salami

  1. 8 eggs
  2. half of cup milk
  3. 1 tablespoon more virgin olive oil
  4. 1 crimson onion, thinly sliced
  5. 2 garlic cloves, beaten
  6. 1/4 teaspoon dried chilli flakes
  7. 100g sliced hungarian salami, thinly sliced
  8. 200g grape tomatoes, halved
  9. 2 tablespoons finely chopped sparkling flat-leaf parsley
  10. 8 slices rye bread, toasted

The instruction how to make Arrabiata scramble with crispy salami

  1. Whisk eggs and milk together in a huge jug. Set aside.
  2. Heat 1/2 the oil in a medium non-stick frying pan over medium-excessive heat. Cook onion, stirring, for five minutes or till softened. Add garlic, chilli flakes, salami and tomato. Cook, stirring, for 2 mins or until salami is crisp and tomato is beginning to melt. Transfer to a bowl.
  3. Heat last oil in identical pan over medium heat. Pour egg combination into pan. Cook for 1 minute or till edges simply start to set. Using a timber spoon, push set egg towards centre of pan, tilting pan to permit uncooked egg cover the base. Continue for 1 minute or until creamy curds begin to form.
  4. Fold thru salami combination. Sprinkle with parsley and serve with toast.

Nutritions of Arrabiata scramble with crispy salami

fatContent: 542.769 calories
saturatedFatContent: 24.6 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 48.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 27.2 grams protein
sodiumContent: 457 milligrams cholesterol

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