Scrambled Egg Omelette with Leftover Sausage and Veggies
by Chef Patricia DeMauro
INGREDIENTS
• 5 to 6 eggs
• 1 cup small yellow potatoes
• 1/4 cup cooked broccoli
• 1/4 cup cooked Italian sausage
• 1/2 cup cooked onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red onions
• 1 to 2 tablespoons butter
• 1 avocado sliced
• 1 tomato sliced
PREPARATION
1. Wash a small yellow potato, then cut in half. Cook in melted butter until lightly browned, then add the cooked sausage and veggies to the potatoes. Warm in skillet. (I used cooked sausage, broccoli and onions from the previous night’s dinner.)
2. Place the eggs in a bowl and whisk generously. Add the eggs slowly to the potatoes and veggies in the skillet and cook on low until the eggs are firm. Add the salt and black pepper.
3. Turn the eggs over as they start to firm on one side. When the eggs are firm, remove from the skillet and place on a serving plate. Then garnish with sliced avocado, tomatoes and thinly sliced red onion.
Mangia Perfecto!!!
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