Cajun Egg Scramble

Cajun Egg Scramble

Mix this one up to be a different region ... use chicken chorizo and salsa to make it Mexican .... Chinese sausage, omit the jalapeno and add bok choy or spinach and 5 spice for Asian ... use Boudin Blanc omit the jalapeno and add mushrooms and Herbes de Provence for French. Just adjust the points for the sausage used.

Makes 2 servings                                                                  2 WW PP / serving

Cooking spray

1 chicken andouille sausage, quartered lengthwise and chopped

3 Tbsp. onion, chopped

1 1/2 tsp. jalapeno pepper, minced

1 1/2 tsp. bell pepper, minced

4 large eggs

1 Tbsp. water

2 pinches Cajun seasoning

2 Tbsp. diced, seeded tomato

Kosher salt & freshly ground black pepper

Hot sauce (optional)

In a pan coated with cooking spray, cook the onion, jalapeno, bell pepper and sausage until the vegetables have softened, about 5 minutes. (If substituting a raw sausage make sure the sausage is cooked through before continuing.)

Whisk the eggs with the water and Cajun seasoning until fully combined and a little frothy.

Add the eggs to the pan, can cook stirring with a spatula until cooked, about 2 minutes or to your preferred consistency.

Season to taste with salt and pepper before serving. Pass hot sauce is desired.

Enjoy!