Use leftover Stuffed Peppers Olé as the base for this recipe. It's a little leftover revival, if you will!
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4
AuthorVegetariant
Ingredients
6eggsbeaten
1/3cupmilk
1Stuffed Pepper Oléchopped
1shallotchopped
1/2cupmushroomscoursely chopped
5-6asparagus stalkschopped
1Tbsolive oil
1/4-1/2cupMexican or Pepper Jack cheeseshredded
Salt & Pepper to taste.
Instructions
Crack all 6 eggs into a bowl, add the milk and whisk until fully combined. Add a little salt & pepper, if you like.
Preheat a nonstick pan to about Medium or a little hotter if needed for sautéing vegetables.
Chop 1 Stuffed Pepper Olé, stuffing and all; set aside.
Chop all veggies - feel free to add what you like or have on hand.
Add 1 Tbs olive oil to preheated pan and add in your chopped veggies and sauté for 2-3 minutes (hold out the Stuffed Pepper Olé).
Add the chopped Stuffed Pepper Olé and sauté everything for 1-2 minutes.
If your pan is hotter than Medium, adjust heat accordingly and cool down the pan, if needed before adding eggs.
Pour the whisked eggs over the sautéed veggies and let sit for about 1 minute.
Gently flip the eggs over in the pan as if you were flipping a pancake (minus the gusto in flipping). Despite the name, you want fluffy eggs, not beaten ones.
Cook until desired consistency, approximately 3-4 minutes.
Transfer Peppers Olé Scramble to plates and serve.
Salt & pepper to taste, if desired.
Recipe Notes
Stuffed Peppers Olé can be made vegetarian or with meat. Depending on how you made/make them, this dish can easily be made meat optional.