Ingredients for Eggs And Sausage Omelet With Tomatoes And Peppers
- Olive Oil
- Red Bell Pepper
- Red Onion
- Turkey Kielbasa
- Garlic Clove
- Plum Tomato
- Fresh Basil
- Fat Free Egg Substitute
- salt and pepper to taste
- salt and pepper to taste
- Whole Wheat Bread
- Fresh Blueberries
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How to Make Eggs And Sausage Omelet With Tomatoes And Peppers
- Preheat oven to 400°F (200°C). Chop 1 medium red bell pepper and 1/2 medium red onion into 1/2-inch pieces. Halve 1 cup cherry or grape tomatoes.
- Toss the peppers, onions, and tomatoes with 1 teaspoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until softened and slightly caramelized.
- While vegetables roast, cook 4 oz. kielbasa sausage, sliced into 1/4-inch thick pieces, in a medium nonstick skillet over medium heat until browned. Remove sausage from skillet and set aside.
- In the same skillet, heat 1/2 teaspoon olive oil over medium heat. Add 1 clove minced garlic and cook for 30 seconds, until fragrant.
- In a medium bowl, whisk together 3 large eggs, a pinch of salt, and a pinch of black pepper.
- Pour egg mixture into the skillet. Cook for 2-3 minutes, or until the edges are set.
- Sprinkle 1 tablespoon chopped fresh basil over the omelet. Top with the roasted vegetables and cooked sausage.
- Cook for another 2-3 minutes, or until the eggs are fully cooked.
- Sprinkle with an additional 1 tablespoon of fresh basil.
- Fold the omelet in half and slide onto a plate.
- Serve immediately with 1 slice whole-wheat toast and 1 cup fresh blueberries.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
96g
Fat
17g
Carbs
15g
