your trusty cast iron pan
vegetable or olive oil
1 small butternut squash
12 eggs, scrambled set aside
4 stems kale, torn into small pieces
4 fully cooked Italian sausages, sliced
1/2 onion, diced
s + p
5 baby golden potatoes, diced
3 purple potatoes (because color is more fun), diced
Heat oven to 375. Toss diced potatoes in oil, rosemary, s+p. Place on cookie sheet and put in over. Set a timer for 20 minutes, stir them. Then leave in for 20 minutes more. The browner the better!
Heat oil in pan, saute onion and squash for 6-7 minutes until just fork tender.
Add sausage, brown for a minute or two. Lower heat to low.
Add eggs, gently scramble, then add kale before eggs are completely cooked. Then rosemary and s+p to taste.
Serve straight from that great pan.