|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, thinly sliced|
|Milk||1⁄2 Cup (8 tbs)|
|Pepper sauce||1 Teaspoon|
|Parsley||2 Tablespoon, chopped|
|Brown mustard||1 Tablespoon|
|Salami||3 Ounce, thinly sliced|
In medium skillet melt butter; cook onions over low heat about 15 to 20 minutes or until lightly golden.
Meanwhile, in large bowl beat together eggs, milk, Tabasco® sauce and salt.
When onions are cooked, stir in egg mixture.
When edges begin to set, draw cooked portions toward center so uncooked portion flows to bottom.
Stir constantly; cook over low heat about 4 to 6 minutes or until eggs are cooked throughout, but still moist.
Gently stir in parsley.
Split and toast English muffins; spread with mustard.
Top with salami slices and egg mixture.
Serving size: Complete recipe
Calories 1954 Calories from Fat 930
% Daily Value*
Total Fat 105 g161.2%
Saturated Fat 48 g240.1%
Trans Fat 0 g
Cholesterol 1842.3 mg614.1%
Sodium 3182.9 mg132.6%
Total Carbohydrates 173 g57.6%
Dietary Fiber 20.4 g81.4%
Sugars 31.1 g
Protein 92 g183.5%
Vitamin A 122.3% Vitamin C 119%
Calcium 96.7% Iron 99%
*Based on a 2000 Calorie diet