This Scrambled Omelet is another recipe from my childhood. This was a recipe that was served for just about any meal, but mostly breakfast. It has peppers and onions, Hungarian staples, and replaces the tried and true bacon and egg breakfasts in North America. It’s also a great ‘morning after’ breakfast on a lazy Sunday morning.
Tip : If you like a bit of heat, replace the Cubanelle peppers with pablano or jalapeno peppers
Ingredients
- 1/2 onions peeled and coarsely chopped
- 1 1/2 cubanelle peppers sliced into rings
- 6-8 inch piece of Polish sausage cut into 1/4" slices
- 3 whole eggs slightly beaten
- 1 tbsp milk or half and half
Instructions
- Gather all ingredients before starting recipe.
- Slice sausage and cook over medium high heat until the sausage begins to brown and let out some fat, about 3-4 minutes. Turn and brown the second side.
- Peel and dice one half of a medium Spanish onion and seed and slice 1-2 cubanelle peppers. Add to the skillet with the sausage.
- Turn heat down to medium and cook for another 5-6 minutes, or until the onions have become soft and the peppers still hold their shape and have not become limp.
- Turn heat to medium high, beat 3 eggs with a tablespoon of milk or half and half and pour onto sausage, peppers and onions. Cook until the egg begins to set, then scramble using a spatula until the eggs become crumbly.
- Serve with toast.
