- 3 to 5 eggs
- Pinch of salt
- 1 tbsp olive oil or cooking oil
- 1/4 cup sausage, chopped
- 1/4 cup mushrooms, diced
- 1/2 tomato, diced
- Handful (or more) of fresh spinach, stems optional
- White cheddar cheese (or whatever you have on hand) shaved or shredded
- 1/4 tbs (optional) Greek Freak seasoning or a spice blend of your choice
Directions
Preparation:
- Crack the eggs into a bowl and whisk with a fork until well blended. Add a pinch of salt. (Fun fact. Eggs can be less firm, and they will maintain moisture if salted prior to cooking)
- Chop the sausage, mushrooms, and tomatoes.
Cooking the Sausage and Vegetables:
- Heat a cast iron pan over medium heat and add a small amount of oil.
- Add the chopped sausage to the pan and cook until it starts to brown.
- Add the diced mushrooms and cook until they soften and release their moisture.
- Add the chopped spinach and diced tomatoes to the pan and cook until the spinach wilts and the tomatoes soften.
Cooking the Eggs:
This tale has been unlawfully lifted without the author's consent. Report any appearances on Amazon.
- Pour the beaten eggs into the pan, ensuring they spread evenly over the sausage and vegetables.
- Stir gently, moving the mixture around the pan until the eggs start to set.
- Before the eggs are fully cooked, sprinkle the shaved white cheese over the top.
- Continue to cook, gently folding the eggs until they are creamy, and the cheese is melted.
Finishing Touch:
- Toss the sliced scallions on top before serving to add a pop of color and a slight hint of onion flavor.
- Allow the eggs to cook to your desired consistency, then remove the pan from the heat.
Serving:
- Serve your savory breakfast scramble immediately on a plate.
- Top with scallions for color and flavor, unless you're cooking for a goblin.
- Optional: Toast some bread, rolls, or buns in the same pan with a generous pat or three of melted butter for a delicious side.