Mi amigos! I am proud to introduce to you a breakfast, a lunch, a dinner or a snack (if you’re freaky) which will blow your low carb minds. It is a fairly fast and easy recipe that is immersed with much flavor as the natural aromatics in the dish compliment each other greatly. It is a rich meal for the hungry and the unafraid. Beware, it looks fatty as it has a very sexy allure but not to worry as it is something you can be proud to jot down into your daily food journals.
First and foremost, I will have to break down the term sausage. I am using no casing and using a super healthy method to spice, parboil, and pan sear them to a nice browning. Technically, chefs would likely want to gather up and beat me up over my calling sausage, so for the sake of the respect I have for our experienced chefs, let’s call the Faux-ages.
Rutabaga is like the underdog of root vegetables. In traditional recipes, when rutabaga is used, it is added in such a minimal quantity than you may think its a potato and gulp it down without truly appreciating its sweet and hearty nature. As I placed my faith in the rutabaga making a formidable dish, I knew it would make me proud like when I saw my first plant sprout… I will stop my soliloquy.
Here are the ingredients and steps to this bomb ass meal:
Serves: 6-8 (nutrition info is for 1 of 8 servings)
- 1 pack of Ground Turkey
- 2 tbsps. brown sugar
- Salt + pepper to your liking
- 1 tbsp. thyme
- 1 tbsp. red pepper
- 1 clove of garlic, minced
- 1 1/2 tsps. cumin
- 1 tsp. paprika
- 2 tbsps. Worcester sauce
- 1 pound of raw peeled and shredded rutabaga
- 1 red bell pepper, diced
- 1 cup shredded cheese (If you’re a cheese fan like me, a stronger specialty cheese is mouth watering in this dish)
- 1 cup shredded kale
- 1 cup shredded spinach
- 1/2 onion, diced
- 1/2 cup mushrooms
- Preheat the oven to 350 degrees. Line a pie pan with parchment paper.
- Rub all the sausage ingredients into the ground turkey.
- Take about a palm full of turkey meat and place on plastic wrap. Roll it while making sure there are absolutely no air bubbles. Refrigerate for about 30 minutes or the time you need to shred, chop and dice the rest of your ingredients.
- After everything had been chopped and diced, take out a sauté pan and drizzle some olive oil on it over medium/high heat. Gently remove the wrapper off the sausages and slide them onto the pan. Make sure you keep a close eye on them and roll them around to get an even brown tone. This takes about 10 minutes. Set them off to the side to cool down to room temperature.
- Using the same oil, same pan, toss the spinach, kale, onion, mushroom and red pepper. Sauté over medium heat for another 10-12 minutes. (We could’ve tossed the veggies into the eggs and made the pie but it would create more moisture to the bottom of the pan. In order to, both, avoid this from happening and make the veggies more flavorful, sautéing them is a great option.)
- Next up, you will whisk the eggs along with some salt and pepper.
- Add the rutabaga, spinach, kale, onion, mushrooms, red pepper and 2/3 of the cheese to the egg bowl.
- Slice the sausages into 1/2 inch thick discs. Since they are no longer hot, toss half into the egg and veggie mix.
- Transfer to the pie pan, carefully top with an even coat of sausage and also top with remaining cheese. Loosely cover with foil and bake for 30 minutes or until set.
- Remove foil, turn heat to 400 or 450, and bake it for an additional 10 minutes until golden brown on top. Let the excess moisture to absorb by letting it stand for another 10 minutes. Cut into slices and serve or get a spoon and do what you do.