Sunday Egg Scramble: Spinach, Sausage, Roasted Potatoes, Mushrooms, Cheddar and Tomatoes

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Some weekends, all I want when I wake up is an egg scramble. It's one of my favorite things to order at Blue Sky in Bethlehem (the Charlotte) and also one of the easiest breakfasts to make on my own.

One of the best combinations I have had we made a week ago in San Francisco.
Here's the recipe, for two:



Ingredients:

• 5 eggs
• 2 cups of spinach
• 1 cup mushrooms, chopped
• 1/4 cup of red onion, minced
• 2 sausages
• 1 cup grated cheddar cheese
• 12 red potatoes, cut into small cubes
• 1/2 cup fresh tomatoes, diced

1. On medium high heat, fully cook the potatoes in olive oil, salt, pepper, 1 teaspoon of paprika and 1 teaspoon of dried rosemary.

2. In a separate pan, combine 1 tablespoon olive oil and spinach, mushrooms, and red onion over medium high heat.

3. Cook until the spinach has wilted.

4. Add sausages, sliced, and let cook until the sausages begin to brown.

5. In a separate bowl, whisk the 5 eggs until smooth, add a 1/4 cup of milk if desired.

6. Add the cooked potatoes, 5 eggs, and grate cheddar into the mixture.

7. Continue to stir the combination until the mixture is scrambled and the eggs are cooked.
8. Add tomatoes so that they cook just a minute before taking the mixture off the heat (to preserve freshness, although this is really a matter of taste).

9. Add salt, pepper, and hot sauce if desired.

10. Serve on or with toast for total happiness.