Ingredients

The following ingredients have 4 Servings
  • 8 large eggs
  • 2 tablespoons whole milk
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 ounces pre-cooked sausages ((pork or chicken), ¼-inch slices)
  • 1 cup cherry tomatoes (halved)
  • 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)

Instruction

  • 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 olive 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.