SCRAMBLED EGGS & TURKEY SAUSAGE
SCRAMBLED EGGS WITH TURKEY SAUSAGE
All ingredients are organic
4 eggs whole
4 egg whites (from carton)
6 turkey sausage
2 tbsp coconut oil
1 tsp sea salt 1 tbsp zaatar
1 bunch spinach leaves ½ cup chives chopped
4 Basil leaves
4 coriander stalks
Crack the 4 eggs inside and egg whites in a bowl and mix. In a large flat skillet, on medium heat, melt 2 tbsp coconut oil until liquified and add chopped turkey sausage followed by all the spices and herbs then add egg mixture continuously mixing together at a low heat until cooked to your liking, add spinach leaves and let sit with stove off for a few minutes serve!
*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.
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