New Twist On Breakfast Fare

For the past 12 years, Mike Nuzzo has been the lead chef for restaurant in Johnston, and it is his creativity has led to some of the state’s most unique omelets.

Have you heard about the buffalo chicken, chili-and-cheese, or broccoli-and-cheese omelets? If not, Scramblers is the ideal place to try it something new.

Nuzzo, who grew up in Long Island, N.Y., explained recently that he started working in the restaurant industry as a teenager, mostly in Italian restaurants, before eventually getting into breakfast and regular dining-type atmospheres.

He generally works 60 hours a week, and said that being a cook has always been an ideal occupation for him.

“I am Italian, so I was interested in Italian cooking,” Nuzzo said. “I learned the hard way [on the way to becoming a chef], and I have been doing this since I was 15 — now I can do it with my eyes closed.”

When it comes to generating the ideas for different omelets, Nuzzo said that he utilizes whatever ingredients he has in kitchen and thinks ahead of time by writing down any ideas that cross his mind. 

He also explained his interesting way of finding out whether a new combination will work.

“I have my waitstaff try them out and if they like that, I will try it [for the customers] — the feedback I get from them is very good and they enjoy the flavor,” Nuzzo explained.

The top three most popular omelets at Scrambler's, according to Nuzzo, are the Western, the veggie and the egg white varieties. His customers always mentiong that the peppers, onions and ham in the Western are always fresh, he added.

Bella Munford, a waitress at Scrambler’s, said that Nuzzo always prepares the omelets with the best ingredients and takes pride in the way he prepares them.

“There are a lot of customers that look forward to seeking what new items Mike has to come up with — and when we get to test it out, we are always excited for what he has to offer,” Munford said.

Some of the non-traditional omelets from Nuzzo's grille have included the popular buffalo chicken, eggplant, and veal parmesan-with-spinach. New additions are displayed on the signage outside the establishment.

Nuzzo said customers seem to like his experimentation — shown in their return visits.

“Try it — it’s something different,” is how Nuzzo explained his message to diners at Scrambler's. “A lot of people see something in [the omelets], and they usually return again just to have another one.”

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