1/2 ea leek thinly sliced
1 ea medium sweet potato diced
1 ea small zucchini diced
1 ea small yellow squash diced
6 ea asparagus spears chopped
6 oz chicken sausage cooked and diced
1 tsp fresh parsley chopped
1 tsp fresh oregano chopped
1 tsp fresh chives chopped
salt & pepper to taste
Eggs for topping
Preheat oven to 375 degrees. Coat the sweet potato in olive oil and roast for 15 minutes until it begins to soften. Remove from oven.
Heat olive oil in a large skillet over medium high heat.
Add leek and cook for 3 minutes, stirring until it begins to soften. Add zucchini, yellow squash, asparagus and sweet potato to make an even layer. Cook for 5 minutes, stir, cook for 5 more minutes or until veggies begin to char.
Stir in sausage and herbs. Cook until sausage is heated through. Salt and pepper to taste.
Serve topped with an egg, any style