Southwestern Scramble
Serves 4 Time 15 minutes Difficulty 2/5 Ingredients 9 Steps 6
A Southwestern Scramble is a scrambled eggs recipe with many spicy ingredients, such as onions and chilis. For a complete breakfast, serve with sliced, fried wiejska (Polish sausage), toast, and orange juice.
Ingredients
- 8 eggs
- 2 tbsp (30 ml) milk
- Butter, margarine, or cooking spray, for frying pan
- 1 medium red onion, chopped
- 1 medium green chile pepper, such as jalapeño, seeded and chopped
- 1 green bell pepper, seeded and sliced
- Salt, to taste
- Black pepper, to taste
- Serve with hot sauce, such as Tabasco sauce
Steps
- Crack eggs into large mixing bowl. Add milk. Beat until well combined.
- Melt butter, margarine or cooking spray in large frying pan over medium heat. Add onions, chili and bell pepper. Sauté 2-4 minutes.
- Add eggs. Cook 30 seconds to 1 minute, until they just begin to set.
- Turn heat to high. Scramble by scraping pan bottom with spatula and folding cooked egg into mixture.
- Remove from heat when eggs are still moist but mostly cooked. Plate.
- Serve hot.
Notes from the original
- To adjust the spiciness, use more or fewer chili peppers, or use types varying levels of heat.
- The chilis are seeded because of the intense heat in the seeds, where the majority of the spicy capsaicin is. The seeds can be left in, but the scramble will be much hotter.
- Be sure to scrape the entire bottom of the pan, as well as the sides. Otherwise, those areas where the egg is not scraped will burn.
- Carryover heat will continue to cook the eggs, so they should be removed from the fire while still slightly underdone, or they will be overcooked.
Source. Adapted from “Cookbook:Southwestern Scramble” by Wikibooks contributors, revision of 2025-07-13, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.