Lots of colorful vegetables including bell peppers, tomatoes, and avocado make this dish appealing to the eye as well as to taste. Feel free to substitute your favorite veggies or those you have on hand. In addition, you can use canned beans (strained and rinsed) in place of the sausage if you like.
Ingredients
Sausage
- ½ link chicken sausage
Pepper
- 2-3 baby bell peppers
Spinach
- 1 cup baby spinach
Eggs
- 2 large
Salt
- ½ teaspoon
Pepper
- ½ teaspoon
Tomatoes
- 4-5 cherry tomatoes, quartered
Avocado
- ¼ large (½ of a small avocado), sliced
Instructions
Step 1
Heat skillet to medium heat. While skillet is preheating, chop baby bell peppers and chicken sausage into bite size pieces.
Step 2
Place chicken sausage and baby bell peppers into skillet and cook until sausage is slightly browned and peppers have softened.
Step 3
Add spinach to skillet and cook until spinach has wilted down.
Step 4
In a separate bowl, crack eggs and whisk until combined.
Step 5
Pour whisked eggs into skillet along with salt and pepper.
Step 6
Stir ingredients together until eggs are cooked through. Remove from heat once eggs are cooked.
Step 7
Garnish eggs with tomatoes and avocado and enjoy!
Notes
This recipe can be enjoyed at Stage 4 of the bariatric surgery post-operative diet.
Top this delicious breakfast skillet with your favorite hot sauce!
Nutrition Information
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