Veggie Scramble with Turkey Sausage

Ingredients

• Eggs 3 large
• Turkey sausage 3 oz
• Tomato 0.5 medium
• Spinach 1 cup
• Olive oil 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Wash the spinach thoroughly and pat dry. Dice half a medium tomato into small pieces. Crack the eggs into a bowl and whisk them gently until the yolks and whites are well combined.
   Tip: Use a fork or a whisk to beat the eggs; this helps make the scramble fluffy.
2. Cook Turkey Sausage. Heat a non-stick skillet over medium heat. Add the olive oil to the pan. Once warm, add the turkey sausage. If using fresh sausage, crumble it into small pieces with a spatula. Cook for about 4-5 minutes until browned and cooked through.
   Tip: If using pre-cooked sausage, just warm it up and brown slightly for extra flavor.
3. Add Vegetables. Add the diced tomato and fresh spinach to the skillet with the sausage. Stir and cook for 1-2 minutes until the spinach wilts and the tomato softens slightly.
   Tip: Keep stirring gently so the spinach cooks evenly without burning.
4. Add Eggs and Scramble. Pour the beaten eggs over the sausage and vegetables in the skillet. Allow the eggs to set for a few seconds, then gently stir with a spatula, scraping the bottom of the pan. Continue to cook and stir until the eggs are fully cooked but still moist and fluffy.
   Tip: Cook on medium-low heat to avoid overcooking or browning the eggs.
5. Season and Serve. Season the scramble with salt and freshly ground black pepper to taste. Remove from heat and transfer to a plate. Serve immediately while warm.
   Tip: Taste before adding salt to avoid over-seasoning.

Pro tips

• Use fresh eggs at room temperature for a fluffier scramble.
• Cook eggs slowly over medium-low heat for the best texture.