NUTRITION

SERVINGS

INGREDIENTS

4 oz lean chicken sausage

0.5 cup Yukon gold potatoes

0.25 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

2 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 cup fresh baby spinach

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 2

  Add the diced Yukon gold potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 3

  Crumble the lean chicken sausage into the skillet with the potatoes, then add the diced red bell pepper and yellow onion.

• 4

  Sauté the mixture for 5-6 minutes until the sausage is cooked through and the vegetables are softened.

• 5

  Season the skillet with sea salt, black pepper, and smoked paprika, stirring to coat everything evenly.

• 6

  Add the fresh baby spinach to the pan and toss for 1 minute until it just begins to wilt.

• 7

  Use a spoon to create two small wells in the mixture and crack one large egg into each well.

• 8

  Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolks remain runny.