NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

1 links Chicken sausage

1 large Eggs

0.5 cup Egg whites

0.25 tsp Extra virgin olive oil

0.5 cup Bell pepper

0.25 cup Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tbsp Fresh parsley

PREPARATION

• 1

  Scrub the Russet potato and dice into small 1/2-inch cubes to ensure even and quick cooking.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat, then add the potato cubes in a single layer.

• 3

  Cook the potatoes for 8-10 minutes, flipping occasionally, until they are golden brown and tender on the inside.

• 4

  While potatoes cook, slice the chicken sausage into rounds and finely dice the bell pepper and red onion.

• 5

  Add the sausage, peppers, and onions to the skillet with the potatoes, sautéing for another 5 minutes until the vegetables soften and the sausage is browned.

• 6

  In a small bowl, whisk together the whole eggs and egg whites with sea salt, black pepper, and smoked paprika.

• 7

  Lower the heat to medium and pour the egg mixture over the potato and sausage mixture.

• 8

  Gently fold the eggs into the ingredients until they are just set and fluffy, being careful not to overcook.

• 9

  Remove from heat and garnish with freshly chopped parsley before serving hot.