Paleo Taiwanese Sausage Scramble

Ingredients

• 4 ounces Taiwanese Sausage (lap cheong)
• 4 large Eggs
• 1 cup Broccoli Florets
• 1/2 cup Bell Pepper
• 1 tablespoon Green Onion
• 1 tablespoon Coconut Aminos
• 1 tablespoon Avocado Oil

Instructions

1. 1Slice the 4 ounces of Taiwanese Sausage into thin rounds, about 1/4-inch thick.
2. 2Heat the 1 tablespoon of Avocado Oil in a 10-inch skillet over medium-high heat, which is about 375°F (190°C).
3. 3Add the sliced Taiwanese Sausage to the hot skillet and stir-fry for 2 to 3 minutes, until the sausage is lightly browned and some fat has rendered.
4. 4Add the 1 cup of Broccoli Florets and the 1/2 cup of Bell Pepper to the skillet with the sausage. Continue to stir-fry for another 3 to 5 minutes, until the vegetables are tender-crisp, meaning they have a slight bite but are not mushy.
5. 5While the vegetables cook, crack the 4 large Eggs into a medium bowl and add the 1 tablespoon of Coconut Aminos. Whisk together until the eggs are fully beaten and combined with the coconut aminos.
6. 6Pour the whisked egg mixture into the skillet over the sausage and vegetables. Cook, stirring and folding the eggs gently with a spatula, for 2 to 4 minutes, or until the eggs are fully cooked and no liquid egg remains.
7. 7Remove the skillet from the heat and garnish the scramble with the 1 tablespoon of Green Onion.
8. 8Serve the Paleo Taiwanese Sausage Scramble immediately.

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