I ate this recipe almost every day over Christmas break, and it remains one of my favorites. This recipe is great because it is simple and easy to make. I make this recipe without cheese, but for anyone who can have it with cheese, I highly recommend doing so. This recipe does not have any gluten or nuts in it.
As for the meat, you can keep it out and eat this on Fridays, choose one meat, or choose several. My preference is to use either Italian sausage or turkey lunchmeat and so I will give directions for both options, but you can use most other lunch meats in place of or in addition to turkey and breakfast sausage, ground beef, ground chicken, or ground turkey in place of Italian sausage.
As for serving, I usually just eat this on its own, but sometimes have it in a tortilla or with toast or a muffin. Essentially, this can go with any number of things.
Breakfast Scramble with Italian Sausage
Ingredients:
2 tablespoons of oil
2 teaspoons of salt (or to taste)
2 teaspoons of pepper (or to taste)
1 potato
1 handful or fresh spinach or 1/4 cup of frozen spinach
1 link of Italian sausage or 1/5 of a pound of ground Italian sausage
2 eggs
shredded cheese (optional)
salsa (to taste)
Instructions:
Add oil, salt, and pepper to a skillet.
Turn the heat on medium-high.
Mix the salt and pepper into the oil.
Wash your potato well. Make sure that there is no dirt on it.
Cut the potato in small cubes. The smaller the cubes are, the faster they will cook but you do not want them tiny either.
Add the potatoes to the skillet and stir. Stir frequently while completing the next two steps.
While the potatoes are cooking, chop the spinach if it is fresh and if it is frozen, microwave it for thirty seconds so it is less frozen. You do not have to steam it, just make it slightly less frozen.
Cut the Italian sausage. If working with a link, it is easier if you remove the casing, but this step is not necessary. Shape it into small balls. The smaller they are, the better they will cook. They should be far smaller than standard meatballs.
By this point, the potatoes should be cooked enough that they are starting to turn golden. Add the spinach and sausage to the skillet. Each ingredient should have its own section of the skillet.
When the sausage is cooked through, add the eggs. Begin stirring immediately.
Once the eggs are cooked, turn off the heat and stir in the salsa. If cheese is used, add it now as well.
Serve.
Breakfast Scramble with Turkey Lunch Meat
Ingredients:
2 tablespoons of oil
2 teaspoons of salt (or to taste)
2 teaspoons of pepper (or to taste)
1 potato
2 handful or fresh spinach or one fourth cup of frozen spinach
2 slices of turkey lunchmeat
2 eggs
shredded cheese (optional)
salsa (to taste)
Instructions:
Add oil, salt, and pepper to a skillet.
Turn the heat on medium-high.
Mix the salt and pepper into the oil.
Wash your potato well. Make sure that there is no dirt on it. If there are any eyes on it, they can just be cut off.
Cut the potato in small cubes. The smaller the cubes are, the faster they will cook but you do not want them tiny either.
Add the potatoes to the skillet and stir. Stir frequently while completing the next two steps.
While the potatoes are cooking, chop the spinach if it is fresh and if it is frozen, microwave it for thirty seconds so it is less frozen. You do not have to steam it, just make it slightly less frozen.
Cut the turkey lunchmeat. It should be cut into small squares.
By this point, the potatoes should be cooked enough that they are starting to turn golden. Add the turkey and sausage to the skillet. Each ingredient should have its own section of the skillet.
When the turkey is cooked through, add the eggs. Begin stirring immediately.
Once the eggs are cooked, turn off the heat and stir in the salsa. If cheese is used, add it now as well.
Serve.
Recipe Notes:
The quantities above are for only one serving but can easily be translated into multiple servings. Simply multiply the number of ingredients by the number of servings.
I generally use vegetable oil, but olive and canola oils can both be used instead without changing the recipe. Olive oil will slightly change the flavor, but not by much. I would not recommend using any other oils as most would change the flavor to a greater extent.
For the oil, salt, and pepper, I cook enough that I do not bother to measure these ingredients and so these quantities can vary based on preference. Be careful to not use more oil than you need, only enough to lightly fry the potatoes, or you will have a very oily end result.
When cooking with oil, never use any heat greater than medium-high. If you are unfamiliar with cooking with oil, I would recommend starting on medium. If the oil begins to pop, turn down the heat. Always be careful adding food to hot oil. Every grandmother has her own way to do this safely and without burning herself. Thus, there is no right way, but there are many wrong ways. Please always be careful when working with oil as it is very easy to burn yourself.
I do not usually skin the potatoes for this recipe and like the flavor with the skin on, but if you want to skin the potato, do so before turning on the heat as this takes more time than simply cutting the potato. Always cut away from yourself and remember that even practiced cooks can hurt themselves when skinning potatoes.
I put spinach in many of my recipes. It is one of my favorite greens, a great source of iron, and adds a great flavor to a wide range of dishes without overwhelming the dish. If you do not like spinach or do not want it, you can leave it out. You can also replace it with a few other greens.
I do not generally mix my eggs before adding it to the skillet unless I am making a large number of eggs. It is up to you if you add this step. Just know that if you do not, you have to begin mixing the eggs and breaking the yolks quickly as they will start cooking right away. Eggs cook rather quickly when added to an already hot skillet. Once the eggs are added, it does not take long to finish the recipe.
As noted above, cheese is completely optional. If you want to add cheese, add as much as you desire but know that it still tastes great without cheese.
I usually put salsa on top of this recipe. If you use a chunky salsa and add it before removing the scramble from the heat, it is a cheap and simple way of adding a number of vegetables without having to chop and sauté them. Jelly can also be added or another condiment or your choice.
I hope that you enjoy this recipe and please let me know if you have any questions.
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