To continue on yesterday's theme of cooking what's available in the kitchen, I made a little egg scramble this morning for breakfast. Leftover carrots from the Davis Farmers' Market, sausage from Nugget Market some spinach and a few eggs I made a delicious breakfast.
feeds 1 hungry, 2 not-so-hungry people
2 carrots, chopped into small cubes
2 eggs, beaten
1 hot italian sausage, skin removed
a handful of baby spinach
Heat up a non-stick pan to medium and add a drizzle of olive oil. Put the carrots into the pan and let them cook. When the carrots start to brown, give the pan a shake and stir around the carrots. Eventually the carrots will be nice and brown and soft. At this point smush them all to one side and break up the sausage into the pan in chunks. Brown the sausage on all sides and allow to cook through. When the sausage is cooked, mix the carrots an sausage back together and toss in the spinach. Mix it up and let the spinach soften and wilt.
Once the spinach is done, pour in the beaten eggs, mix up, let the eggs cook to the desired firmness level.