Tuesday, April 15, 2014

Bratwurst Horseradish Egg Scramble


I can't get enough of egg scrambles lately. I love to load them with fresh veggies and cheese and meat and it's a great way to use up leftovers. This recent skillet scramble used up a bratwurst that had been made on the grill the night before. I added a few veggies and also some cheese from the wonderful Cabot Creamery Cooperative. I had a little bit of horseradish cheddar left in the fridge. It was just enough to dice up and add in at the end.

1 grilled bratwurst link, diced
1 cipollini onion, diced
1/2 yellow bell pepper, diced
1 stalk green onion, diced
1/2 tsp. minced garlic
olive oil
5 eggs
2 oz. Cabot Horseradish Cheddar, diced
handful of grape tomatoes, sliced
cilantro or parsley for garnish

Add a tsp. or two of olive oil in pan and add onion and pepper until soft. Add garlic, bratwurst. Beat eggs and add to pan, stirring occasionally. As eggs are almost done, add tomatoes and cheese. Continue cooking until cheese is melted. Transfer to serving dish and garnish with cilantro or parsley. Serve with a whole wheat bagel. :) 





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