Breakfast is my favorite meal of the day especially on weekends with the family. I can’t say it’s a calm and relaxing breakfast by any means because 4 year olds are just not calm and relaxed no matter what anyone tells you. But this past weekend was an exception. The girls had already had their breakfast and quickly decided that they wanted to color. So off they went to their table to color. And I jumped on the opportunity to fix my husband and I a nice breakfast/brunch. It also helped that on Saturday I hit up our local Green Market and stocked up on fresh veggies and some local pastured eggs. Eager to use them, I threw what I am calling Southwest Scramble together. Don’t you love it when things happen on accident and they turn out amazing? Of course having a rare moment to sit down with a cup of coffee and the paper and eat breakfast in somewhat peace and quiet was pretty darn amazing too. Can you tell that doesn’t happen very often? Ahhhh, but when it does….you remember it and you hope that you can have another moment like that again soon! Anywho, the scramble was awesome but if you top it with homemade guacamole and salsa it takes it to a whole new level of awesome-ness! And no, I didn’t make the homemade salsa and guacamole, I picked those up at the market too! Another bonus about living in South Florida during the winter, the Green Market is open and is filled with all sorts of great stuff! Ok, once again I’m rambling. But seriously, the scramble made my weekend…along with a quiet breakfast with my husband while two little girls drew to their little hearts desire. Thank you crayons and coloring books. I will buy more of you very soon to insure that just maybe I might get lucky again this weekend and have a quiet breakfast…..to be continued.
Enjoy everyone and have a great weekend. I’ll be back next week with more recipes.
2 mild chicken sausages (or pork or sausage of choice)
1/2 teaspoon oregano
1/2 teaspoon paprika
1 zucchini, diced
1/2 red bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 plum tomato, chopped
1/4 cup fresh cilantro, chopped
salt and pepper to taste
In a medium bowl, whisk eggs, oregano, and paprika. Set aside.
In a large skillet or seasoned cast iron skillet, heat 1 teaspoon olive oil (or coconut). Add sausage, zucchini, bell peppers, and tomato and saute, stirring constantly, until sausage is cooked through and vegetables are tender. Drizzle egg mixture over top and stir constantly until eggs are cooked, about 3 to 5 minutes. Season with salt and pepper to taste.
Serve warm with a side of fresh berries and your morning cup of coffee or tea. For even a added touch have some salsa and guacamole on the side. Enjoy!
Makes 4 to 5 servings.