Todd's Scramble

• 2 teaspoons extra-virgin olive oil
• 1 large shallot, thinly sliced
• 8 ounces sweet Italian sausage, casings removed
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups cooked small pasta, such as elbow or pennette
• 1 cup cooked vegetables, such as green beans or broccoli, chopped into 1/2-inch pieces (4 ounces)
• 6 large eggs, at room temperature, beaten
• 1/2 cup shredded provolone (4 ounces)
• 1/3 cup freshly grated Parmesan

1. In a 12-inch nonstick skillet, heat the oil over medium-high heat.
2. Add the shallots and cook until soft, about 2 minutes.
3. Add the sausage, red pepper flakes, if using, salt and pepper.
4. Using a wooden spoon, break the sausage into 1/2-inch pieces.
5. Cook, stirring occasionally, until cooked through, about 8 minutes.
6. Add the pasta, vegetables and beaten eggs.
7. Stir until the eggs are almost scrambled, about 2 to 3 minutes.
8. Remove the skillet from the heat and stir in the cheese.
9. Allow the cheese to melt slighty.
10. Transfer the scramble to 4 plates and serve.

extravirgin olive oil, shallot, sweet italian sausage, red pepper, kosher salt, freshly ground black pepper, pasta, vegetables, eggs, provolone

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/todds-scramble.html (may not work)