Posted by: Joel Britton | January 24, 2009

Gourmet Eggs

8 eggs
1/2 Italian squash
1/2 brown onion
4 oz sausage or kielbasa
1/2 bell pepper, red
3 roma tomatoes
olive oil
cayenne pepper

Heat the olive oil in a pan. Chop up tomatoes, squash, onion, sausage, and bell pepper. Dump ’em all in, cook on low heat for 6-8 minutes. Break the eggs into a bowl, whip lightly with a fork. Add to pot, and bring heat up. Add cayenne pepper to taste. Cook until eggs are nice and tasty looking.

The eggs came out a bit dry, so we served them with salsa and white grape juice. In retrospect I should have taken the eggs off the stove about a minute earlier. Still, it was an incredibly tasty meal, and probably enough protein to last for weeks.

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