05 Sep Special of the Day: Back to School and Back in the Kitchen with a Skillet Scramble-a-Thon
If you’re scrambling for breakfast or dinner ideas to satisfy the family for this back-to-school season, not to worry, we’ve got you covered. Why not cook up a hot, hearty skillet scramble your family is sure to love?
Newly-acquired mini cast iron skillets allowed our daughters to treat dinner guests to special skillet sundaes all summer long. What an indulgent treat it was to enjoy freshly-baked chocolate chip cookie dough topped with a scoop of vanilla ice cream, a drizzle of chocolate syrup, a dollop of whipped cream and a sprig of mint. The small skillets are the perfect size for a generous single serving or to share between two people.
As summer came to a close, I began to think of all of the other delicious dishes that could be made in these 6-inch skillets: frittatas, Dutch baby pancakes, Toad-in-the-Hole, fajitas…ah, the possibilities are endless.
Gathering up some favorite ingredients, I headed back to the kitchen to rustle up a specialty skillet scramble, which, to be honest, could be served for breakfast, lunch or even an all-in-one entrée for dinner.
Getting all of your ingredients prepped and ready to go in advance will make the assembly of the skillet scramble go so much smoother. Take the time to prepare the mise en place, as the French say, by putting everything in its place. Dice your baby red potatoes, mince your garlic, and chop your tomatoes before starting the scramble. By browning the Italian sausage ahead of time, all that’s left to do is scramble the eggs and add all of the appetizing accoutrements.
Even more fun for the family might be a serve yourself Skillet Scramble-a-Thon Supper where you prep the ingredients ahead of time, set everything out, heat up the cast iron skillets and let people make their own customized creation.
Why not mix it up with this week’s Special of the day: Back to School and Back in the Kitchen with a Skillet Scramble-a-thon and recipe for Sydne’s Skillet Scramble? Enjoy!
Recipes and food photography by Sydne George
Sydne’s Skillet Scramble
(makes one 6-inch skillet scramble)
¼ cup Italian sausage, browned until no longer pink
2 tsp. olive oil + additional olive oil for keeping skillet oiled
¼ cup baby red potatoes, diced
1 clove garlic, minced
¼ cup tomato, diced
½ tsp. salt
1/8 tsp. crushed red pepper (optional)
3 eggs, whisked together in small bowl
Fresh basil leaves, minced, for garnish
Parmesan cheese shreds
Heat skillet over medium-high heat until hot. Add olive oil. When oil is hot, add potatoes and cook until golden brown, stirring occasionally. Remove potatoes from skillet and set aside. Add a bit more olive oil if the skillet is dry. When oil is hot, add tomato and garlic and cook briefly until garlic is softened. Season the tomatoes with salt and crushed red pepper, if desired. Remove tomatoes and garlic from skillet. Reduce heat to medium. Brush pan with olive oil to cover bottom and add eggs. Let cook until almost set and scramble gently. Add Italian sausage, baby red potatoes and garlic tomatoes, stirring to distribute. Garnish with minced fresh basil and parmesan shreds. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.