This is the empty-the-refrigerater kind of recipe. Use extra veggies or meat you have on hand. Top with salsa and sliced avocado for a delicious and satisfying breakfast.
Prep Time:10 minutes |
Cook Time:10 minutes |
Ready In:20 minutes |
Ingredients:
- 8 free-range eggs
- 2 mild free-range chicken sausages
- 1/2 teaspoon(s) oregano
- 1/2 teaspoon(s) paprika
- 1 zucchini (diced)
- 1/2 red bell pepper (finely diced)
- 1/2 orange bell pepper (finely diced)
- 1 plum tomato (chopped)
- 1/4 cup(s) cilantro (chopped)
- salt and pepper (to taste)
Instructions:
In a medium bowl, whisk eggs, oregano, and paprika. Set aside.
In a large skillet or seasoned cast iron skillet, heat 1 teaspoon olive oil (or coconut). Add sausage, zucchini, bell peppers, and tomato and saute, stirring constantly, until sausage is cooked through and vegetables are tender. Drizzle egg mixture over top and stir constantly until eggs are cooked, about 3 to 5 minutes. Season with salt and pepper to taste.
Serve warm with a side of fresh berries and your morning cup of coffee or tea. For even a added touch have some salsa and guacamole on the side. Enjoy!
Adapted from http://www.multiplydelicious.com/thefood/2012/01/southwest-scramble/
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