Reindeer scramble
A Jitterbean Girl original
Serves 2-3
2 teaspoons olive oil or butter
1/2 yellow onion, diced
3 cloves garlic, minced
2 links reindeer sausage, sliced into medallions
1/4 cup sun-dried tomatoes cut into julienne
5-6 artichoke hearts (or one 7oz jar), rinsed, drained, and coarsely chopped
3-4 cups spinach, washed, stemmed, and coarsely chopped
4 eggs (if you want to reduce some saturated fat and cholesterol, use 4 egg whites and 2 whole eggs), beaten
Splash of milk
1/2 cup freshly grated asiago or gruyere cheese
2-3 tablespoons minced fresh herbs like basil or oregano (optional)
In a large nonstick pan, heat the olive oil over medium heat. Saute the onion and garlic until fragrant and slightly transparent, about 4 minutes. Add the sausage, sun-dried tomatoes, and artichoke hearts and cook until the sausage is getting browned and is heated through and the sun-dried tomatoes are getting soft. Stir in the spinach and cook, stirring frequently, until the spinach is wilted. Remove the contents of the skillet to a bowl (and don't stress if you leave a few yummy bits behind in the pan).
Mix the milk and eggs and pour into the pan just used for cooking the filling. When the bottom of the eggs start to set (this won't take long at all), stir the whole thing up with a spatula, scraping the bottom of the pan, and pour in your just-cooked veggies. Cook, stirring frequently, adding the cheese and herbs after a couple of minutes. When the eggs are thoroughly cooked, remove from the heat and serve immediately.