Breakfast Skillet Scramble

Rob & I had the most excellent day trip to Guthrie, Oklahoma over the weekend. I told you about the incredible cookbooks I bought at a few antique stores, now I’ll let you in on what else or little escapade had in store.

We were originally in town to see the Aaron Sorkin play, “A Few Good Men”. I had a friend that was in it, and I had always wanted to see a show at the Pollard Theater. A few years ago I spotted it when I was on assignment in Guthrie. I remember thinking how badly I wanted to see their production of “To Kill a Mockingbird” back then and made a mental note to come back again someday.

The Pollard started out as a vaudeville theater way back when Oklahoma was first settled. The theater has since settled into its most current incarnation as a playhouse (starting in the 80’s) and they put on about 6 shows a year. From what we saw on Saturday night, they’ve got quite the theater. The acting was phenomenal, and the set/blocking were all great, too.

Not to mention, for a 100 year old theater, those were some really comfy seats.

The play was so good I was engrossed the entire time, but I know if it was even the least bit boring I would have definitely fallen asleep in those plush, squishy chairs. It’s rare that you find good seating in older theaters like that. From the way the inside was decorated, it looked like the theater had been remodeled in the 1970’s.

The food in Guthrie didn’t disappoint, either. We had dinner at a small little Italian restaurant, and it was surprisingly really good. I broke out of my eggplant parmesan/chicken Marsala/chicken picatta shell and went for the trio in alfredo sauce: chicken, shrimp and veal. I got really sad after Rob told me what veal actually is. Poor baby cows.

Earlier in the afternoon, we had a hankering for something to drink, and I thought—what better way than to get a soda at an old school soda fountain? We were too late to go by the soda fountain they had on the main drag, so we just went into a Boomerang Diner and I got a root beer float. Boomerang’s are a local chain around these parts, and they’re pretty good when you want some diner food.

There’s still so much to go through from our trip, but I know you really came for this recipe. Let’s switch gears to some breakfast now!

I told you recently that I’ve been trying to switch up my breakfast routine. That darn Canadian bacon sandwich was getting really, really old. This weekend, I opted to clean out my fridge while making breakfast.

Less than a cup of spinach left in that old spinach bag in the crisper drawer? It’s going in. One scraggly looking sweet potato hanging out in the dark? Chop that puppy up. This is my Everything but the Kitchen Sink Scramble! If you want to throw a kitchen sink in there, I guess you could— but let’s just stick to whatever you’ve got in the fridge.

I had a package of Italian-seasoned ground turkey in the fridge, so I opted for that instead of sausage or bacon. It added a lot of flavor to the scramble, so I only seasoned the rest with straight salt and pepper. This sucker makes a lot, so I’ve got breakfast for the next week covered. I scoop out about a cup a morning and reheat it in the microwave. Breakfast is served!

Helpful hint: When cooking potatoes in a skillet, use red/new potatoes. They seem to crisp up better than Russets or Yukon Golds, and they take less time to cook. They end up being easier to use, too, since you don’t need to skin them beforehand. Nobody seems to mind a little red skin with their potatoes.

Breakfast Skillet Scramble

• Servings: 6-8
• Time: 25 mins
• Difficulty: Easy
• Print

Whatever you've got in the fridge or pantry, throw it into this scramble. Hearty potatoes mix well with a hint of sweet, Italian-seasoned ground turkey and eggs.

Ingredients

• 1 lb. ground turkey (Italian flavored, if you can find it)
• 3 TBS. olive oil
• 1 sweet potato, peeled and diced
• 3-4 red potatoes, diced
• 1/2 of a red onion, diced
• 1 cup of spinach
• 6 eggs
• salt and pepper

Directions

1. Heat 2 tablespoons olive oil in a large cast iron skillet. Add onion and saute for 3-4 minutes until tender. Add sweet potatoes and red potatoes and spread out into a slightly even layer. Let cook for about 4-5 minutes, and then flip and stir. Add a dash of salt and pepper and cook for another 4-5 minutes.
2. In another skillet, heat remaining tablespoon oil over medium high heat. Add ground turkey and break up with a spoon. Cook until browned, about 5-6 minutes.
3. Stir potatoes and test with a fork to see if they’re tender. Continue cooking if potatoes are still hard for 4-5 minutes. Add cooked ground turkey and spinach. Stir.
4. In a large bowl, whisk together eggs. Pour into skillet with potatoes and turkey. Stir around until well scrambled with turkey and veggies, about 2-3 minutes. Remove from heat and serve.

Step-By-Step Instructions

Heat 2 tablespoons olive oil in a large cast iron skillet. Add onion and saute for 3-4 minutes until tender.

Add sweet potatoes and red potatoes and spread out into a slightly even layer. Let cook for about 4-5 minutes, and then flip and stir. Add a dash of salt and pepper and cook for another 4-5 minutes.

In another skillet, heat remaining tablespoon oil over medium high heat. Add ground turkey and break up with a spoon. Cook until browned, about 5-6 minutes. Stir potatoes and test with a fork to see if they’re tender. Continue cooking if potatoes are still hard for 4-5 minutes. Add cooked ground turkey and spinach. Stir.

In a large bowl, whisk together eggs. Pour into skillet with potatoes and turkey. Stir around until well scrambled with turkey and veggies, about 2-3 minutes. Remove from heat and serve.