Egg Whites (I used about a cup and a half of liquid egg whites.).
1 package of Al Fresco sausage, casing removed and chopped into bite size pieces.
If you choose, a type of cheese or veggie or whatever other ingredient. This one was just egg and sausage.
Dried Herbs de Provence, sea salt, and fresh ground pepper.
Preheat your oven to 350 degrees F, and mist some liquid coconut oil or olive oil into a cast iron or some other oven safe skillet. Cast iron is cheap, lasts forever, and makes a wicked weapon. Get one.
Heat the skillet over medium heat.
Combine your eggs/egg whites in a bowl, and whisk together for a little froth. My Mom always added a little water to our eggs, so I do too. No idea if that actually makes them fluffier, but that is what I was told as a child. Don’t kill my fantasy.
Add your sea salt, herbs, and pepper to taste.
Add in your sausage and whatever other ingredients you like and combine until evenly distributed.
Pour the mixture into the skillet and let it cook until is looks “set” (give it the jiggle test-it will jiggle in the middle but not the sides.)
Using an oven mitt (the handle is hot, don’t forget that bit as I have) slide the skillet into the preheated oven, and let it cook about 10-20 minutes or so until it is jiggle-free and golden brown.