SCRAMBLED EGGS WITH SAUSAGE, MUSHROOMS, AND FRESH HERBS

SCRAMBLED EGGS WITH SAUSAGE, MUSHROOMS, AND FRESH HERBS image

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound sweet Italian turkey or chicken sausages, casings removed
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
16 large eggs
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
Chopped seeded plum tomatoes
Fresh basil sprigs

Steps:

Heat olive oil in heavy large skillet over medium-high heat. Add sausage; saute until cooked through, breaking into small pieces. Using slotted spoon, transfer sausage to bowl. Add mushrooms to skillet. Saute until tender and brown. Return sausage to skillet. (Can be made 2 hours ahead. Let stand at room temperature.) Whisk eggs, cheese, parsley, chopped basil, salt, and pepper in large bowl to blend. Add butter to skillet with sausage mixture and melt over medium-high heat. Add egg mixture; cook until set but still moist, stirring with spatula, about 5 minutes. Mound egg mixture on platter. Garnish with tomatoes and basil sprigs.