Scrambled Eggs with Sausage and Jalapeño

This is a very pretty dish that is not only delicious for breakfast but is also good for lunch or a late supper. Be careful not to overly salt the dish—most sausage has quite a lot of salt in it, so taste first.

Ingredients

Serves 4

1 pound sweet Italian sausage

1⁄4 cup water

1 tablespoon olive oil

2 red bell peppers, roasted and chopped

1 jalapeño pepper, seeded and minced

8 large eggs

3⁄4 cup 2% milk

2 tablespoons chopped fresh flat-leaf parsley, for garnish

1. Cut sausage into 1⁄4" coins. Place in a heavy frying pan with water and olive oil. Bring to a boil, then reduce to a simmer.
2. When sausage is brown, remove to a paper towel. Add bell peppers and jalapeño pepper and sauté over medium heat for 5 minutes.
3. While the peppers sauté, beat eggs and milk together vigorously in a large bowl. Add eggs to the pan and gently fold until puffed and moist.
4. Mix in reserved sausage, garnish with parsley, and serve hot.