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Spanish scramble

Serves: 4
Ingredients
. 8 large eggs
. 1 tsp salt
. ¼ tsp ground white pepper
. 2 links of any spicy chicken or beef sausage
. 1 tbsp unsalted butter
. ½ cup caramelised onions
. ½ cup plum tomatoes, chopped
. ½ cup scallions, minced (both white and green parts)
. ½ cup Monterey Jack cheese, shredded
. ½ cup fresh parsley or chives, chopped
Method
Preheat your oven's broiler.
Whisk the eggs together with salt and pepper in a bowl.
Trim the ends off the sausages and slice the links into ¼ inch rounds.
In an oven-safe sauté pan or skillet, heat the butter over medium-high heat until foamy and melted. Sauté the sausage rounds until they become light brown.
Add the onions, tomatoes and scallions to the pan. Gently sauté till they are evenly dispersed.
Lower the heat and add the eggs. Move the pan from side to side so that a crust forms on the edge, similar to creating an open-faced omelette. After a minute, the eggs will begin to set.
Sprinkle the cheese on top and place the pan under the broiler until the cheese has melted.
Cut the eggs into quarters in the pan and use a spatula to place each quarter on a plate.
Sprinkle the scramble with parsley or chives and serve with hash browns.

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