| 1. |
Cook mild Italian turkey sausage (like Shady Brooks brand). Break it up as you cook. Place in a large mixing bowl. |
| 2. |
Chop up vegetables into large chunks. Add oil in a non-stick skillet and sauté with half of the garlic powder, sea salt, turmeric, poultry seasoning and black pepper. Remove from stove and place in a bowl. Don't over cook vegetables as they should be crisp and bright. |
| 3. |
Whip eggs in a bowl with milk, with the rest of the garlic powder, sea salt, a dash of turmeric, poultry seasoning and black pepper. |
| 4. |
In the same non-stick skillet add the olive (or other) oil and scramble eggs to liking. |
| 5. |
Add the ricotta cheese to eggs, mix until it begins to melt, remove form heat. |
| 6. |
Mix in the sautéed red and green garden peppers, onion, asparagus to egg mix. |
| 7. |
Place some of the turkey sausage on plate, add some of the eggs mix on top and enjoy! |
| 8. |
Optional to add a piece of whole wheat extra fiber toast and teaspoon of natural apple butter as well. |
