3-4 links turkey sausage
1 bunch of green onions
1 small Yukon gold potato, sliced thin
½ tbsp. olive oil
1 tsp. fresh rosemary
Celtic Sea salt
1 green pepper
1 large portabella mushroom
Preheat oven to 350°.
In a frying pan, cook turkey sausage. Remove from the pan, dice and set aside.
Saute the green onion in and season with a pinch of sea salt.
Remove onions from the pan.
Add the potato, zucchini, green pepper, eggplant and mushroom season with celtic sea salt, and cook in olive oil until lightly browned.
Remove potato from the pan.
Heat ½ tbsp. olive oil in an oven-proof frying pan.
Add eggs and rosemary and cook until slightly thick.
Add sautéed green onion and potatoes into the egg mixture.
Top with chopped sausage pieces.
Place frying pan into the oven for 10-15 minutes.
Garnish with minced parsley.