– Sweet potatoes – Red pepper – Yellow onion – Virgin olive oil – Garlic powder
Preheat oven to 425 degrees. Add sweet potatoes, peppers, onions and sliced sausage to a large sheet pan then drizzle with extra virgin olive oil, smoked paprika, garlic powder, salt and pepper; toss until evenly coated.
Transfer half the vegetables and sausage to a second sheet pan. Roast both pans for 20 minutes, flip, and then roast for another 10-20 minutes or until potatoes are golden brown and tender.
Meanwhile, crack eggs into a large bowl along with a splash of milk or water, then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat, then add a bit of oil or butter.
When the pan has fully heated, pour the whisked eggs into the skillet. Immediately, use a rubber spatula to make small circles in the egg mixture until small curds start to form and the egg mixture starts to thicken.
Once thickened, switch motions and start pushing the egg mixture across the pan in long sweeping motions. Continue pushing the egg mixture back and forth across the pan until larger creamy egg curds start to form and only a bit of liquid remains in some parts.