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Recipe: Buffalo Scrambled Eggs

Yields1 Serving

Buffalo Scrambled Eggs recipe

 8 large eggs
 2 tbsp extra virgin olive oil
 2 cloves garlic, minced
 1 shallot, minced
 5 mini bell peppers, assorted colored, chopped small
 1/4 cup hot sauce (We love Frank's Red Hot Original)
top with
 halved cherry tomatoes
 sliced green onion
 blue cheese crumbles
 chopped Italian parsley

Whisk the eggs with a splash of cold water.


Heat the oil in an 8 inch cast iron or heavy bottomed skillet over medium heat. Once hot add the garlic and shallots. Cook for a few minutes until fragrant and softened. Add the peppers and hot sauce. Add the eggs and scramble with a spatula until cooked through.


Serve immediately topped with green onion, cheese and parsley.