
Breakfast Skillet
Author: Juliana Sampaio | Recipe Type: Breakfast | Cuisine: American | Serves: 1 |
Total Time: 15 | Prep Time: 5 | Cook Time: 10 |
Ingredients
- 1/2 link chicken sausage
- 2-3 baby bell peppers
- 1 cup baby spinach
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4-5 cherry tomatoes, quartered
- 1/4 large avocado (1/2 if avocado is small), sliced
Instructions
- Heat skillet to medium heat. While skillet is preheating, chop baby bell peppers and chicken sausage into bite size pieces.
- Place chicken sausage and baby bell peppers into skillet and cook until sausage is slightly browned and peppers have softened.
- Add spinach to skillet and cook until spinach has wilted down.
- In a separate bowl, crack eggs and whisk until combined.
- Pour whisked eggs into skillet along with salt and pepper.
- Stir ingredients together until eggs are cooked through. Remove from heat once eggs are cooked.
- 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
Serving Size: 1 | Calories: 291 |
Fat: | 18g |
Saturated Fat: | 5g |
Carbohydrates: | 10g |
Dietary Fiber: | 5g |
Protein: | 20g |
Sodium: |