Serves 4
Gently folding over the egg whites onto themselves—to sandwich the heat in the middle of the layers and delicately cook them—is the key to a tender scramble. Gentle is the key word here; if you push the eggs around too vigorously, they will look curdled (although they’ll taste fine). Nail down the technique and you’ll have the base for endless versions of a scramble.
Extra virgin olive oil for the skillet
2 cloves garlic, sliced
1 cup Sweet and Sour Peppers and Onions (here)
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 large egg whites (½ cup), whisked until foamy
4 basil leaves, chopped
2 small pepperoncini with seeds, chopped
Chipotle Yogurt Sauce (here) for drizzling, optional
Crumbled feta cheese for garnish, optional
Slick a 10-inch nonstick pan with just enough olive oil to thinly coat the bottom. Add garlic and sauté over medium heat until golden brown. Add the peppers and onions and cook until the liquid from the mixture evaporates. Season with the salt and pepper.
Distribute the mixture evenly over the bottom of the pan. Add the egg whites and sprinkle the basil and pepperoncini over. With a rubber spatula, gently fold the egg whites from the edge of the pan to the middle of the mixture every 30 seconds, working around the pan. Cook and fold until the eggs are just set.
Divide the scramble among four plates and spoon some chipotle sauce and feta on top, if desired. Serve warm.