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Salami Scrambles


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 1/4-1/3 pound salami (Genoa, dry or sopressata), deli-sliced or whole mini slices, chopped

  • 1 clove garlic, chopped

  • 2-3 scallions, chopped (1/4 onion may be substituted)

  • 1 plum tomato or 1 vine-ripe tomato, seeded and chopped or 3 tablespoons chopped sundried tomatos – your preference, depending on what you have on hand

  • 8 large eggs

  • 4 ounces your choice of: Boursin garlic and herb cheese, crumbled or Alouette garlic and herb cheese (4 rounded spoonfuls) or crumbled feta cheese or  crumbled herb goat cheese – again, your preference and depending on what you have on hand

  • Salt and pepper

  • Parsley leaves, chopped, for garnish

  • Basil leaves, chopped or torn, for garnish (optional)


Heat a medium nonstick skillet over medium to medium-high heat. Add EVOO, about one turn of the pan in a slow stream, and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, about two minutes. Add garlic and stir for 30 seconds, then add scallions or onion and cook for 1-2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.