- Prep Time
- Servings
- Cooking Time
Ingredients
8 large eggs
2 tablespoons whole milk
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
1 tablespoon Pure Mountain Canola oil
6 ounces pre-cooked sausages, (pork or chicken), ¼-inch slices
1 cup baby spinach leaves, firmly packed
½ cup baby kale leaves, firmly packed
6 basil leaves, fresh, chopped
¼ cup parmesan cheese, grated, more for garnish
Directions
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Continue whisking until the eggs are nice and frothy. Set aside.
- “In a large skillet over medium heat, warm the Pure Mountain Canola oil.
Add the sausages and brown 1 minute on each side. - Add the tomato and cook, stirring, about 1 minute.”
- “Reduce the heat to medium-low, add the egg mixture and cook without stirring, until the eggs just begin to set, about 1 minute.
- Using a heatproof rubber spatula, gently push the eggs around letting any uncooked egg run onto the bottom of the pan. “
- “When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil, and cheese.
- Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more.”
- Serve the scramble in 4 portions, top with basil and more cheese if desired.
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