Ingredients:
6 large eggs
1/2 a potato, cut into 1/4in rounds or use a mandolin
3 tbsp extra virgin olive oil
2 cooked smoked turkey chicken sausages, sliced 1/4in thick lengthwise
1/2 yellow onion, chopped
1 red chili, finely diced
2 tbsp whole milk
1/2 cup chives, chopped
1/2 cup Dubliner (or cheddar) cheese, shredded
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
Garnish:
Chives, chopped
How to make:
1. Preheat oven to 375°F. Arrange oven rack in the middle.
2. In a medium mixing bowl, add eggs, milk, and salt. Lightly beat until the yolk and white are just incorporated. Whisk in half the cheese and chives. Set aside.
3. In a wok over medium-high heat, add 1 tbsp of oil, sausages, onions and chilis. Cook until sausages are lightly crispy and onions are lightly browned. About 3-5 minutes.
4. Heat a 10in cast-iron skillet over medium-high heat, add remaining 2 tbsp oil once heated. Add potatoes to skillet in a single layer. Sprinkle with paprika and garlic powder. Cook for about 8 minutes, flip halfway.
5. Add sausages and onions to the skillet on top of the potatoes. Now pour in the egg mixture. Use a spatula to spread evenly over entire skillet and immediately transfer skillet to preheated oven.
6. Bake for about 10-15 minutes, or until egg appears cooked and the center is a little jiggly. Remove from oven and sprinkle the rest of the cheese on top. Garnish with chives. Slice and enjoy!
