Fast scramble

Ingredients:

• 2 teaspoons olive oil
• 1 large shallot, thinly sliced
• 220 g raw sweet Italian sausage without casing
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 1.5 cups cooked small pasta, such as horns or pennette
• 1 cup cooked vegetables, such as green beans or broccoli, cut into 1-cm pieces (100 g)
• 6 large eggs, room temperature, beaten
• 0.5 cup grated provolone (110 g)
• 1/3 tbsp. freshly grated parmesan

Preparation:

1. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook until softened, about 2 minutes.
2. Add the sausage, red pepper flakes, if using, salt, and black pepper. Using a wooden spoon, break the sausage into 1/2-inch pieces. Cook, stirring occasionally, until cooked through, about 8 minutes. Add the pasta, vegetables, and beaten eggs. Stir until the eggs are almost scrambled, about 2–3 minutes. Remove the pan from the heat and stir in the cheese. Let the cheese melt slightly. Transfer the omelet to 4 plates and serve.