NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken sausage

0.75 cup russet potato

0.25 cup red bell pepper

0.25 cup yellow onion

0 tsp olive oil

1 large egg

0.5 cup egg whites

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the russet potato into small, uniform 1/2-inch cubes to ensure even and rapid cooking.

• 2

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

• 3

  Add the potato cubes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden-brown and tender.

• 4

  Slice the chicken sausage into rounds and add them to the skillet along with the diced onion and red bell pepper.

• 5

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

• 6

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

• 7

  Reduce the heat to medium and pour the egg mixture over the sausage and potatoes, stirring gently to incorporate.

• 8

  Cook for 2-3 minutes until the eggs are just set but still moist, then garnish with fresh parsley and serve immediately.