Sweet Onion Turkey And Bell Pepper Scramble

Sweet Onion Turkey And Bell Pepper Scramble

Ingredients:
1 tablespoon olive oil or vegetable oil
1 large sweet onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow or orange bell pepper, seeded and diced
1 pound ground turkey

Directions:
1 1-pound bag frozen hash browns, thawed
8 large eggs
1⁄ cup water or heavy cream
4
Salt and freshly ground pepper, to taste
1⁄ pound Cheddar cheese, grated
2
1. Add the oil to a pressure cooker and bring it to temperature over medium-high
heat.
2. Add the onion and diced bell peppers; sauté until the onion is transparent, about 5
minutes. Stir in the sausage and hash browns.
3. Bring to low pressure; maintain for 10 minutes. Remove from the heat and quick-
release the pressure. Remove the lid. Drain and discard any excess fat.
4. Return the pan to medium heat. Whisk together the eggs, water or heavy cream,
hot sauce (if using), and salt and pepper.
5. Pour the eggs over the sausage-potato mixture. Stir to combine and scramble the
eggs until they begin to set.
6. Add the cheese and continue to scramble until the eggs finish cooking and the
cheese melts.
7. If you prefer, instead of stirring the cheese into the mixture, you can top it with
the cheese, then cover the pressure cooker and continue to cook for 1–2 minutes
or until the cheese is melted. Serve immediately.
FRENCH TOAST
You can use any flavoring extract in place of the vanilla. You can also grate citrus
zest and whisk it into the eggs to make flavored French toast. This recipe can easily
be doubled.
Yields 2 servings