Sausage Egg Scramble

This dish is a variation of a staple that my husband ate growing up as a child. We make ours with Truffle-Chicken sausage, but you can use your imagination and experiment with different types of protein. You can also leave out the protein and add other vegetables, for a completely vegetarian dish. This recipe is great for dinner and even better for breakfast. I hope you like it as much as we do!


Ingredients:

2 standard size chicken sausage links, cut into 1/2 in slices
1/2 of a large green zucchini, cut into 1 inch slices and then halved
6 eggs
1 tablespoon + 1 teaspoon of unsalted butter
Splash of milk
Salt and peppers

Preparations:

1. To a hot 10 inch non-stick pan add 1 teaspoon of butter.

2. Once the butter is bubbling add the slices of sausage, and brown for about 5 minutes.

3. Add the zucchini, and cook for approximately 4 minutes or until the zucchini slightly browns, then pour the sausage and zucchini into a bowl and set aside.

4. Put the eggs into a bowl, add the splash of milk, and a pinch of salt and of pepper. Whisk the egg mixture vigorously until it has a frothy consistency.

5. Turn the heat on the pan up to medium-high and add the remaining tablespoon of butter. When the butter is bubbling hot, pour in the egg mixture and constantly move it with a spatula. After approximately 30 seconds, add the zucchini and sausage back into the pan, and continue moving. The total cooking time for the eggs should not be more than 2 minutes, otherwise they will be overcooked. Remove from heat and serve immediately.