Best Rachael Rays Salami Scramble Recipes

Rachael Ray's Salami Scramble image

Provided by MTDavids

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1/4-1/3 lb salami, chopped
2 -3 scallions, chopped. Onion will work
1 garlic clove, finely chopped
1 plum tomato, seeded and chopped
8 large eggs
4 ounces goat cheese
salt, to taste
pepper, to taste
chopped parsley (optional) or basil (to garnish) (optional)

Steps:

Heat a medium nonstick skillet over medium heat.
Add olive oil and salami.
Cook until salami renders some fat and starts to turn a deep burgundy color, about 2 minutes.
Add garlic and stir 30 seconds.
Add scallions or onion and cook 1 to 2 more minutes.
Add tomato and cook another minute.
In a large fry pan over medium heat, scramble eggs and cheese until eggs are not quite done.
Add salt and a generous amount of pepper.
Add salami mixture to eggs and cheese and scramble together until eggs are done.
Garnish with parsley or basil if desired.

Nutrition Facts : Calories 359.7, Fat 28.1, SaturatedFat 12.2, Cholesterol 465.6, Sodium 612.4, Carbohydrate 3.4, Fiber 0.4, Sugar 2.5, Protein 22.6

Sausage Scrambles and Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
1 pound bulk breakfast sausage, such as maple sausage
8 large eggs
A splash half-and-half or whole milk
A few drops hot sauce
Salt and pepper
6 ounces (1/3 pound) Cheddar, diced
1 plum tomato, seeded and diced

Steps:

Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low.
Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato. Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey.

Broccoli Rabe and Salami Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Salt
2 bunches broccoli rabe, trimmed and coarsely chopped
1/4 cup extra-virgin olive oil, eyeball it
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper flakes
1 pound rigatoni with lines, cooked to al dente
1 1/2 cups ricotta cheese
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)
Black pepper

Steps:

Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.