The Mulberry Recipe

Prep vegetables and sausage

Core and seed the green and red bell peppers. Cut them into 1/4-inch dice so they cook quickly and evenly. Peel the onion and dice it to the same size. If using sausage links with casing, remove the casing and break the meat into bite-size pieces; if using bulk sausage, break into small crumbles.

Sauté vegetables

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat. Add the diced onion and peppers and spread into an even layer. Cook, stirring occasionally, until the onions are translucent and peppers have softened and begun to brown at the edges, about 6–8 minutes. Season the vegetables with 1/4 teaspoon kosher salt and a pinch of black pepper while they cook.

Cook sausage

Push the vegetables to one side of the pan and add the sausage to the other side (or remove vegetables briefly if the pan is crowded). Cook the sausage, breaking it into smaller pieces with a spatula, until browned and cooked through, about 4–6 minutes. If the sausage releases excess fat, tilt the pan and spoon off most of it, leaving enough to coat the pan and flavor the vegetables. Stir the sausage and vegetables together and taste; add the remaining 1/4 teaspoon kosher salt and the remaining black pepper if needed.

Whisk eggs

While the sausage finishes, crack the two eggs into a small bowl, add 2 tablespoons whole milk and a pinch of salt and pepper, then whisk vigorously until uniformly pale and slightly frothy. This gives a tender scramble.

Scramble eggs with fillings

Lower the heat under the skillet to medium-low. Push the sausage and pepper mixture to one side so there is a small clear spot in the pan, then add 1 tablespoon unsalted butter to the cleared spot. When the butter foams but before it browns, pour the whisked eggs into the pan over the butter. Allow eggs to set at the edges for 10–15 seconds, then using a silicone spatula, gently stir and fold the eggs from the edges toward the center, bringing in the sausage and peppers so the fillings are evenly distributed. Continue folding until the eggs are softly set but still moist, 1–2 minutes. Remove the pan from the heat just before the eggs look fully firm; residual heat will finish them.

Finish and serve

Taste and adjust seasoning with a final pinch of salt and pepper if needed. Sprinkle with 1 tablespoon chopped fresh parsley if using. Serve immediately while hot.