Reduced-fat cream cheese gives this dish a nice texture. Put out some sliced melon with grapes, and offer coffee and orange juice.
Recipe information
Yield
Serves 4
Ingredients
8 large eggs
1 tablespoon coarse-grained mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
4 ounces fully cooked smoked turkey sausage (such as kielbasa), quartered lengthwise, thinly sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces Neufchâtel cheese (reduced-fat cream cheese), cut into small pieces
Fresh thyme sprigs (optional)
Preparation
Step 1
Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in 12-inch-diameter non-stick skillet over medium heat. Add sausage and stir until brown, about 3 minutes. Add green onions and thyme and stir 1 minute. Transfer mixture to bowl.
Step 2
Add 2 tablespoons butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Garnish with thyme sprigs, if desired.
