WEEKDAYS 1e|12c|p

Spinach & Squash Hash with Egg Scramble

Daphne Oz
Servings: 4
1 to 30 min
Part 1 of 2

Healthy is the name of the game with Daphne's nutritious and delicious dish!

  • Ingredients
  • step-by-step directions
Spinach & Squash Hash with Egg Scramble
  • 4 links Cooked Turkey Sausage (sliced into coins)
  • Extra-Virgin Olive Oil
  • 1 medium Yellow Onion (small dice)
  • 1 Jalapeno (minced)
  • 1 1/2 pounds Yellow Squash & Zucchini (small dice)
  • 1 Tsp Ground Coriander
  • 2 Cups Baby Spinach (thinly sliced)
  • Salt
  • Freshly Cracked Black Pepper
  • 6 Eggs
  • 2 tablespoons Milk
  • Parsley Leaves (chopped, to garnish)
  • Heat an oiled skillet over medium heat, and sear Sausage on both sides, remove Sausage to a plate.
  • In the same skillet, heat a few tablespoons of Olive Oil over medium-high. Add the Onions, seasoning with Salt, and cook until slightly caramelized and golden. Add the Jalapeno and cook for 2 minutes, until soft.
  • Toss in the diced Zucchini and sauté for 3-4 minutes or until golden, seasoning with Salt, Pepper, and ground Coriander. Stir in the spinach and keep warm.
  • Whisk together the Eggs and milk until slightly frothy. Place a non-stick skillet over medium heat and pour in the Eggs. Use a silicon spatula to stir Eggs as they cook to achieve a fluffy texture. Adjust seasoning to taste with Salt and Pepper.
  • Serve Egg scramble on top of hash, garnish with chopped fresh Parsley.
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