This dish would also make a great lunch or dinner. For phase 2 omit the bell pepper and replace with another zucchini or two.
1. Heat oven to 350* F.
2. Heat the olive oil in a large iron or other ovenproof skillet over medium-high heat. Add the olive oil, and when it is simmering, add the sausage. Break up gently with a spatula, and brown the sausage, turning as necessary.
3. Add the carrot, garlic, onion, and bell pepper and saute until almost tender, stirring occasionally, about 5 minutes. Add the zucchini and spinach and saute a minute more. Remove from heat and set aside.
4. In a large bowl, beat the eggs and add sea salt and black pepper to taste. Pour the eggs over the sausage and saute veggies. Place in the oven and bake for 20 to 25 minutes or until the eggs are puffed up and nicely browned.
5. Cut into wedges and serve.
Variations: Instead of the vegetables above, substitute broccoli, cauliflower, or any acceptable cooked vegetable leftovers. If using leftovers, reduce saute time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 31 | ||
Calories from Fat: 11 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 114.1mg | 4 % | |
Potassium 214.5mg | 6 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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