NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken sausage

0.25 medium Yukon gold potato

0.25 tsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup fresh baby spinach

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.

• 2

  Add the cubed Yukon gold potatoes to the skillet, seasoning them evenly with sea salt, black pepper, and garlic powder.

• 3

  Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender on the inside and have developed a crispy, golden exterior.

• 4

  Add the sliced chicken sausage, diced onions, and diced bell peppers to the pan.

• 5

  Sauté the mixture for another 5-7 minutes until the sausage is browned and the vegetables are softened and fragrant.

• 6

  Stir in the fresh baby spinach and cook for 1 minute until it is just wilted.

• 7

  Create a small well in the center of the skillet mixture and crack the large egg into it.

• 8

  Cover the skillet for 2-3 minutes until the egg white is fully set but the yolk remains slightly runny, then serve immediately.