- 8 tablespoons eggs
- 1/4 cup Carb Countdown™ Milk, 2 %
- 1/2 teaspoon brown mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/4 teaspoon sage, scant
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 4 ounces sausage links, sliced
- 1 cup turnip, cubed
- 1/2 cup red and green bell pepper, diced
- 2 scallions, minced
- 1/2 cup Cheddar cheese, shredded
- In a small bowl, beat the eggs with the milk, mustard, thyme, sage, salt and pepper.
- Slice the sausage links about 1/4 inch thick; set aside. If you are only so-so with turnips you can peel them to reduce that distinctive flavor and make them more like potatoes. Cut into cubes about the same size as the sausage; set aside. Dice the red and green pepper and mince the scallions, set aside. Measure out the cheese and set aside.
- Prepare broiler, set rack as close as it can go and preheat.
- In a skillet over medium heat, melt the butter and saute the sausage and turnips for about 1 minute. Add the peppers and saute another minute. Add the scallions and saute another minute. Carefully pour off the fat (use a paper towel to wipe it down even more if desired). Reduce heat to medium, add the egg mixture and started scraping it up from the bottom and sides (just a bit more gently then you would for scrambled eggs). When it is about 1/2 way set (still quite runny) fold in about 1/2 of the cheese and remove from heat. Smooth out top with your spatula and sprinkle the remaining cheese evenly over the top.
- Put under the broiler with the skillet handle propping open the door. Broil until the cheese starts to turn brown. Be sure to use a towel or pot holder to remove the skillet. If you used a non-stick skillet it will slide out easily onto a plate where it can be cut into pie wedges to be served.