Cowhand Scramble

This is one of my favorite dishes to serve. It is hearty, tasty, cooks up quickly, and makes a lot. I call it the Cowhand Scramble.

Good morning! Today we are moving the cattle to their grazing field and are calling in a few extra hands to help. I love this time of year because of the cattle. They, like me, have been waiting for Spring and the greening of grass and clover fields. A few have been growing impatience and have been reaching they necks under fencing to get to the green grass in the ditch bank.

Today, they are excited and ready to get to the clover field. We call in extra manpower to ensure their safety crossing the road and to make sure none get loose and disrupt our neighbors. After the long, back-breaking hours we enjoy a breakfast. Nah, I’m just kidding. It’s just a roadblock on both sides and friends gently shooing them in the right direction should they start to think the pasture is greener down the road.

Scramble (1)

Brown one pound of chorizo in a skillet. Drain any excess fat. In the same skillet sauté one cup onions in the chorizo oil until soft, about 3-4 minutes. Add one large tomato that has been diced. Cook 1 minute just long enough to war the tomato.

Scramble (2)

In a large bowl beat eight eggs with a fourth a cup of milk. Season with salt and pepper to taste.

Scramble (3)

Melt one tablespoon of butter in a skillet and add the eggs. Scramble lifting and folding the eggs over into large curds until no longer runny and all liquids have been absorbed.

Transfer eggs to a large bowl. Add the chorizo, onions, and tomatoes. Roughly chop a half a cup of cilantro and add to eggs. Gently toss together.

Scramble (6)

Grease a baking pan. Transfer the egg mixture to pan. Top with a cup of shredded chihuahua cheese. Bake in a preheated 350°F oven for 18-20 minutes. Serve immediately. – Ella

Cowhand Scramble

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients


• 1 pound Chorizo sausage
• 1 onion, diced
• 1 large tomato, diced
• 8 eggs
• 1/4 cup milk
• 1/2 cup cilantro, chopped
• 1 cup of chihuahua cheese
• Salt and pepper, to taste

Directions

  1. Preheat oven to 350°F. Grease a ovenproof casserole dish.
  2. In a large skillet cook the chorizo breaking about the meat until brown, about 5-8 minutes. Transfer to strainer and drain excess oil.
  3. Place the oil back in the skillet and add the onion. Saute for 3-4 minutes, or until onion is soft.
  4. Add the tomatoes and stir heating the tomato, about 1 minute. Take off heat.
  5. In a large bowl beat the eggs with the milk. Salt and pepper to taste.
  6. Melt the butter in a clean skillet. Add the eggs and scramble lifting and folding the eggs over into curds as you cook.
  7. In a large bowl add the eggs, chorizo, onions, tomatoes, and cilantro. Gently toss together.
  8. Transfer to the prepared casserole dish.
  9. Bake for 18-20 minutes.

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