This epic omelette turned scramble is absolute breakfast goals. This recipe can be doubled or tripled for a crowd and is sure to please. If you don’t have any dietary restrictions try topping with shredded cheese and Sriracha!
1/4 cup almond milk
1 cup zucchini, ribboned
1/4 cup red onion, sliced
4 cherry tomatoes, halved
3 small red or white potatoes, chopped
1 chicken sausage, sliced
1/2 tablespoon ghee
Heat a non-stick skillet over medium heat. Once skillet is heated add zucchini, onion and tomatoes and sauté for 5 minutes. While vegetables are sautéing, whisk together eggs and almond milk. Pour egg mixture over vegetables and scramble. Once eggs are cooked remove from skillet. Add chicken sausage and brown on each side. Remove sausage from pan and add potatoes and ghee. Cover and cook for 10-15 minutes, stirring occasionally. Enjoy!