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Greatest plates · Breakfast
Italian Sausage & Pepper Breakfast Scramble
Sausage and peppers, the Italian-American sandwich filling, turned into a breakfast pan — fennel-scented sausage browned hard, capsicum softened in the fat, eggs scrambled through at the end.
Serves 2Prep 10 minCook 20 minBreakfastPork
Containsegg
KalaPlate Original
Protein 22%Carbs 9%Fat 69%
About 611 kcal a serve — 33 g protein, 14 g carbs, 47 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Brown the sausage
BrownHeat the olive oil in a large frying pan over medium-high heat. Squeeze the sausage meat out of its casings in rough chunks and fry for 8 minutes, breaking it up, until deeply browned. Don't stir it too early — the crust is the flavour.
In the large frying panFry →
8 min
Soften the peppers
SoftenAdd the sliced capsicum, onion and oregano to the pan and cook in the sausage fat for 10 minutes, until both are soft and beginning to catch at the edges.
In the large frying panFry →
10 min
Scramble the eggs through
ScrambleTurn the heat to low, pour in the beaten eggs and stir gently through everything until just set — about 2 minutes. Take the pan off the heat while the egg still looks a shade underdone.
In the large frying panScramble →
2 min
Finish and serve
ServeScatter with parsley and plenty of black pepper, and serve straight from the pan.
In the large frying panTop →
Cook's noteGood with a hunk of bread, but it doesn't need one — this is a knife-and-fork breakfast.
Estimated per serve
611 kcal · 33 g protein · 14 g carbs · 47 g fatestimates, within ~10%
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