IHOP describes its new Tuscan Scramble as “fantastically fresh and totally Tuscan-inspired. Sweet basil, roasted red peppers, garden-fresh spinach and diced ripe tomatoes with Parmesan all atop fluffy scrambled eggs. Tuscany awaits!” The secret to those fluffy eggs? Pancake batter. This sounded awesome, so I decided to make it with Better Batter Gluten Free Pancake Mix at home, and -you know what? – fantastically fresh is EXACTLY how I’d describe this. Totally yummy. For the full IHOP experience, serve with hash browns.
2 tbsp Better Batter Gluten Free Pancake and Biscuit Mix
4 tbsp water
3 large eggs
3 tbsp vegetable oil
2 tbsp julienned (finely shredded) fresh basil
2 tbsp diced red peppers
2 tbsp julienned (finely shredded) fresh baby spinach
2 tbsp diced tomatoes (meaty part only)
2 tbsp shaved parmesan cheese (you may use grated or shredded as well, but shaved seems to taste best)
In a small bowl combine pancake mix and water and beat until smooth. Add eggs and beat again until smooth.
In a heavy pan, heat the vegetable oil over medium high heat. When oil is hot (rippling) add the eggs and stir quickly – they will puff and cook very quickly. Pull off the stove while the eggs are still moist – they will continue cooking slightly after you pull them off the heat. Place on a plate.
Top the hot eggs with the vegetables and herbs, and allow to sit for a minute or so to let the vegetables wilt slightly – it’s best if you can cover this or store in a warm place for a minute or so.
Top with cheese and serve immediately.