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olive oil scallions red bell pepper yellow bell pepper hot sausage eggs salt freshly ground pepper corn
Viewed: 49 - Published at: 2 years agoIngredients
- 3 tablespoons olive oil
- 4 scallions, including tender green portion, cut into 1/2-inch pieces
- 1/2 red bell pepper, cut into strips
- 1/2 yellow bell pepper, cut into strips
- 2 to 3 ounces hot sausage, cooked and crumbled, or 2 ounces chorizo, diced
- 5 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups cooked corn
Method
- Heat 2 tablespoons oil in a 9-inch nonstick skillet over medium heat.
- Saute the scallions and peppers until tender, about 5 minutes.
- Add the sausage at the last minute.
- Remove about half the scallions and sausage to a bowl.
- Arrange the peppers, scallions and sausage remaining in skillet over the bottom in a decorative pattern.
- Beat the eggs, salt and pepper in a bowl until slightly foamy and drizzle about 1/2 cup over the vegetables in the skillet.
- Cook over medium heat until set.
- Add the remaining eggs.
- Sprinkle with the corn, sausage or chorizo and reserved scallions, pressing lightly with a spatula to submerge.
- Cook until eggs are golden brown on the bottom, about 10 minutes, shaking the pan gently to keep tart from sticking.
- Loosen the tart, invert a plate over the skillet and flip the tart onto the plate.
- Add the remaining oil to the skillet, then slide the tart back into the skillet to brown on other side, about 10 minutes.
- Slide out onto a plate and serve warm or at room temperature.
