The inspiration for this recipe comes from a little restaurant on the way to the Sarasota airport. I stumbled on it while searching for Hungarian food, usually a long shot, but I’m glad I took the chance.
Their Scrambled Omelet instantly brought back a childhood favorite, a dish we ate at any time of day, though most often at breakfast. It’s true Hungarian comfort food, made with simple staples like peppers and onions, and a delicious alternative to the usual North American bacon‑and‑eggs.
Tip : If you like a bit of heat, replace the Cubanelle peppers with poblano or jalapeno peppers
Ingredients
- 6 inch piece of Polish sausage cut into 1/4" slices
- 1/2 medium chopped onion
- 1 1/2 cubanelle peppers sliced into rings
- 4 whole eggs slightly beaten
- 1 tbsp milk or half and half
- kosher salt and freshly ground black pepper
Instructions
- Gather all ingredients before starting recipe.
- Slice a 6 inch piece of Polish sausage into diagonal slices and cook over medium high heat in a medium sized skillet until the sausage begins to brown and let out some fat, about 3-4 minutes. Turn and brown the second side.
- Add 1/2 medium chopped onion and 1 1/2 cubanelle peppers, sliced 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, combine 4 whole eggs and 1 tbsp 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.
- Season with kosher salt and freshly ground black pepper and serve with toast.
