Back to Summer 2004 Grilling Recipes

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Summer Recipes
  Cheesy Cast-Iron-Skillet Scrambled Eggs

The Chef
Bobby Flay

Servings
Serves 4

Ingredients
4 tablespoons unsalted butter
1 small red onion, finely diced
1 jalapeño, cut into thin rounds keeping seeds
12 large eggs, lightly beaten
Salt and freshly ground pepper
1⁄2 pound firm goat cheese, crumbled
2 tablespoons finely chopped chives

Cooking Instructions
Melt the butter in a large cast-iron skillet placed on the hottest part of a grill. Add the onion and jalapeño, and cook until soft. Stir in the eggs, and season to taste with salt and pepper. Continue stirring until soft curds form. Remove the skillet from the heat, and mix in the goat cheese and chives. Serve immediately.


Photograph by Christoper Baker.



 
 
   
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