This recipe was inspired by the Santa Fe Skillet from Ciarra Hannah’s The Frugal Paleo Cookbook. We had been away for the weekend and I had not had a chance to meal plan or do my grocery shopping for the week. I was browsing through this cookbook hoping to fine something that I had the ingredients for as there was not much in the fridge. What I did have in my freezer was 4 big Spolumbos Gourment Italian Sausages. These are the best sausages. They have no fillers, binders or preservatives and are gluten-free. You can buy them at Safeway. So I worked with those and created this delicious dish in less than 1/2 hour. My husband had hockey after dinner so to give him more energy/carbs I added crispy sweet potato onions for a side and some raw veggies (broccoli, cucumber, carrots & red pepper) for color. Yum! Yum!
*Side note: Meal planning for me is a life saver. It helps me in a number of ways. Not only does it encourage & promote healthy eating as I always have ingredients on hand for 7 different meals but it also helps keep our finances in check. When I am left wondering what to make for dinner there is this little voice in my head that says “let’s just get take-out or go out for dinner”. As a family of 4, if we “just get take-out” that is at least $30-$50 for that one meal. My daily food budget for our family is $30/day. So you can see how a few “just get take-out” meals can really throw the monthly food budget.
- 4 Spolumbo sausages
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- ½ red pepper, diced
- 5 mushrooms, diced
- 7 eggs, beaten
- 1 teaspoon cumin
- salt & pepper, to taste
- Heat a skillet and melt 1 tablespoon of coconut oil. Slice your sausages into coin-shaped pieces and add to the skillet. Cook for 4-5 minutes on one side and then flip and cook the other side for 4-5 minutes.
- Once sausages are cooked through add the garlic and cook for 30 seconds. Add the onions, red pepper and mushrooms. Cook until veggies are soft approximately 4-5 minutes. If pan is looking dry add the other tablespoon of coconut oil.
- In a medium size bowl, whisk your 7 eggs and add to the skillet. Gently stir and fold the eggs into the mixture. Cook for 4-5 minutes.