Yield: 1 serving
4 large eggs
¼ cup heavy whipping cream
½ teaspoon hot sauce
½ teaspoon Worcestershire sauce
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
¼ cup shredded extra-sharp Cheddar cheese
2 tablespoons chopped pimientos
2 tablespoons chopped roasted red bell pepper1. In a medium bowl, beat eggs with a wire whisk until pale yellow, approximately 1 minute. Add cream, hot sauce, Worcestershire, salt, and pepper, whisking to combine.
2. In a nonstick skillet, heat olive oil over medium heat. Pour egg mixture into skillet. Cook, without stirring, until the bottom of eggs starts to set, approximately 1 minute.
3. Using a heat-resistant spatula, gently tear a hole in eggs; tilt pan to allow uncooked egg to flow into the empty space. Repeat procedure until all of eggs are cooked. Sprinkle cheese, pimientos, and roasted red peppers on half of egg. Fold remaining half of egg over cheese, pimientos, and peppers. Turn off heat, and cover for approximately 1 minute to melt cheese.
4. Remove from pan and serve immediately. Serve with a small salad, if desired.
Note: For testing purposes, our test kitchen used Pampered Chef’s all-white ceramic-lined 8-inch sauté pan, which is a vailable at pamperedchef.com.