With the busyness of school, life and work, dinner planning is tough sometimes. Specifically, on nights that Jesse and I both get home at 8 p.m. On these nights, if we don’t have leftovers or something in the slow cooker, dinner is almost always a scramble. It’s fast, easy and always satisfies. Sometimes, due to similar reasons, I make a scramble for myself at lunchtime as well. The other day, I whipped up this little gem. The addition of the marinara makes it extra special and takes it to a whole other level. Feel free to add additional veggies or swap out the kale for something else. That’s another beautiful thing about this scramble…it’s so versatile.
- 1 tsp garlic and herb grass-fed butter
- 1 clove garlic, minced
- 1 good-quality Italian chicken sausage, sliced
- 2-3 fresh kale leaves, torn and stemmed
- 2 pastured eggs, beaten
- 1/3 cup good quality marinara sauce (make sure it’s unsweetened)
- 2 Tbsp full-fat coconut milk
- Pepper to taste
- Avocado for serving, optional
- Melt the butter in a medium-sized skillet over medium heat. Add the sliced sausage and minced garlic, and saute a few minutes, until sausage is browned.
- Next, add the chopped kale and saute 30 seconds more. Then, beat the eggs together with the coconut milk, and add to the pan with the marinara. Stir and season to taste with pepper.
- Continue to cook, stirring occasionally, until scramble is cooked through.
- Serve with sliced avocado, if desired.
Yields: 1 serving