Equipment
- 1 oven safe skillet or pan
- 1 whisk
- 1 bowl
- 1 knife
Ingredients
- 6 eggs
- 1/4 cup heavy whipping cream
- 1 tbs exta virgin olive oil
- 8 oz andouille sausage or any sausage of choice
- 8 oz zucchini ends removed, cut into half moons
- 1 tsp garlic minced
- 2 cups kale leaves removed from stem, rough chop
- 8 oz cherry tomatoes cut in half
- 3/4 cup monterey jack cheese shredded
Instructions
- Preheat oven to 400 degrees fareinheit
- Whisk the eggs and milk together in a large bowl. Season with salt and pepper, then set aside
- Sauté the sausage in an oven-safe skillet (10 inches) over medium heat until browned and slightly crisp, about 5-6 minutes. Remove and set aside
- In the same skillet, add oil if needed. Sauté zucchini for 3-4 minutes utnil slightly tender. Remove and set aside. Add the garlic and sauté until fragrant. Add the kale and cook until wilted for 2-3 minutes, then add the tomatoes. Return the sausage to the skillet and stir to combine
- Pour the egg mixture evently over the sausage and veggies. Top with shredded chees. Cook on the stovetop for 2-3 minutes until the edges just begin to set
- Transfer the skillet to the oven and bake for 8-10 minutes or until the eggs are fully set and the top is slightly golden.
- Remove the skillet from the oven and let it cool slightly for approximately 5-7 minutes. Garnish with spring onions or fresh herbs if desired. Serve with side salad or potatoes or fruit.
Nutrition
Calories: 464kcal | Carbohydrates: 7g | Protein: 26g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 330mg | Sodium: 703mg | Potassium: 627mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2201IU | Vitamin C: 33mg | Calcium: 253mg | Iron: 3mg