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Kitchen Notebook

April 16, 2018

Roasted Turnip Omelette

20 Mins

Serves 2

 


  • 1 Turnip, roasted
  • 4 Eggs
  • 1-2 cups Spinach
  • 1 package Country Sausage
  • 2 Garlic Cloves, minced
  • 2 Tbsp Olive Oil
  • 2 Tbsp Ghee
  • Salt and Pepper

Wash and dry the greens. Sauté them in the olive oil with the garlic. Set aside. Form country sausage into 8 mini breakfast patties and cook in a pan over medium-low heat. Meanwhile, crack eggs into a bowl and whisk with a fork, adding 1 tablespoon water, salt and pepper. In a small skillet, heat ghee over medium heat. Add eggs. Let them cook 15 seconds until the edge is set. Use a spatula to gently move around the eggs, pushing aside the cooked part to let the uncooked portion reach the pan. While eggs are still a bit wet, scatter the parsnips and greens on them. Fold the omelet over the filling and cook for another 30 seconds. Turn the omelette onto a plate and divide. Serve with the sausage.


20 Mins Breakfast Meat Spring

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20 Mins Breakfast Meat Spring


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