Spicy Serrano and Scallion Scramble

I love a spicy scrambled egg and vegetable mix in the morning, especially if topped with a little shredded cheese and homemade fermented hot sauce.

This simple one-pan breakfast scramble includes spicy serrano peppers, sliced scallions, red pepper flakes, shredded mozzarella, and a few eggs.

For a version of this recipe with less heat, omit the red pepper flakes, and swap out the serrano peppers for a jalapeno.

The following recipe provides two large servings.

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I love a spicy scrambled egg and vegetable mix in the morning, especially if topped with a little shredded cheese and homemade fermented hot sauce.

This simple one-pan breakfast scramble includes spicy serrano peppers, sliced scallions, red pepper flakes, shredded mozzarella, and a few eggs.

For a version of this recipe with less heat, omit the red pepper flakes, and swap out the serrano peppers for a jalapeno.

The following recipe provides two large servings.

In a medium-sized sauté pan, add the butter, and increase the heat to medium.
Add the sliced serrano peppers and the white sections of the sliced scallions.
Cook over medium heat while stirring for roughly three minutes, or until the vegetables begin to soften.
Add the red pepper flakes, Kosher salt, and a few grinds of fresh black pepper.
Add the whole eggs, and mix to combine and break up the egg yolks.
Stir and cook gently until the eggs are partially cooked, and then add in the shredded cheese.
Cook slowly until the eggs are just barely cooked-through and the shredded mozzarella cheese is melted.
Serve on plates, with some of the sliced green scallion tops as garnish, in addition to a few drops of your favorite hot sauce.

Eggs are best eaten right after they are cooked. Consider serving this with a few slices of toasted, buttered bread.