RECIPE SUMMARY
Makes 4 servings: Each serving counts towards 2 cups of Vegetables, 1 Egg and 2 Egg Whites
INGREDIENTS
DIRECTIONS
Preheat the oven to 350ºF and heat a pan over medium high heat.
In the pan cook the sausage until cooked through and break into bite sized pieces. Remove the sausage from the pan and place it in a large bowl. In the same pan, sauté the onion and mushrooms until soft (about 1-2 minutes). Add in the shredded vegetables and sauté another 2-3 minutes. Remove the cooked vegetables from the pan and place them in a strainer placed over a bowl (to catch the draining liquid). Leave the vegetables in the strainer for 4-5 minutes then place the drained veggies in with the sausage.
Prepare an oven safe 9x9in pan by spraying with the oil, set aside.
Add the eggs, egg whites, sea salt and black pepper to the large bowl and mix well to combine.
Pour everything from the large bowl into the 9x9 pan and bake for 40-50 minutes, or until the eggs are no longer runny.
Ingredients
Directions
Preheat the oven to 350ºF and heat a pan over medium high heat.
In the pan cook the sausage until cooked through and break into bite sized pieces. Remove the sausage from the pan and place it in a large bowl. In the same pan, sauté the onion and mushrooms until soft (about 1-2 minutes). Add in the shredded vegetables and sauté another 2-3 minutes. Remove the cooked vegetables from the pan and place them in a strainer placed over a bowl (to catch the draining liquid). Leave the vegetables in the strainer for 4-5 minutes then place the drained veggies in with the sausage.
Prepare an oven safe 9x9in pan by spraying with the oil, set aside.
Add the eggs, egg whites, sea salt and black pepper to the large bowl and mix well to combine.
Pour everything from the large bowl into the 9x9 pan and bake for 40-50 minutes, or until the eggs are no longer runny.