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Breakfast: Scrambled Eggs Delight
Scrambled eggs with vegetables, cheese and turkey sausage.
This recipe includes superfoods such as:
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Get it now →Ingredients
6 oz turkey sausage, mild
1 cup chopped small red peppers
1 cup chopped small green peppers
3/4 cup chopped small onion
1 cup asparagus
1/3 cup ricotta cheese, part skim
1 tbsp garlic powder
1 tbsp sea salt
1 tsp turmeric
1 tbsp poultry seasoning
2 tbsps black pepper
3 tbsps olive oil
1/2 oz milk, low fat (a tbsp)
1 slice whole wheat bread
1/2 oz apple butter (tsp)
4 large eggs
Instructions
1. Cook mild Italian turkey sausage (like Shady Brooks brand). Break it up as you cook. Place in a large mixing bowl.
2. Chop up vegetables into large chunks. Add oil in a non-stick skillet and sauté with half of the garlic powder, sea salt, turmeric, poultry seasoning and black pepper. Remove from stove and place in a bowl. Don't over cook vegetables as they should be crisp and bright.
3. Whip eggs in a bowl with milk, with the rest of the garlic powder, sea salt, a dash of turmeric, poultry seasoning and black pepper.
4. In the same non-stick skillet add the olive (or other) oil and scramble eggs to liking.
5. Add the ricotta cheese to eggs, mix until it begins to melt, remove form heat.
6. Mix in the sautéed red and green garden peppers, onion, asparagus to egg mix.
7. Place some of the turkey sausage on plate, add some of the eggs mix on top and enjoy!
8. Optional to add a piece of whole wheat extra fiber toast and teaspoon of natural apple butter as well.
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Get it now →Nutrition Facts
Serving Size: 7
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 194 kcal | ||
| Fat 11.99 g | ||
| Carbohydrate 11.11 g | ||
| Protein 11.41 g | ||
| Iron 97 mg | ||
| Calcium 59 mg | ||
| Cholesterol 143 mg | ||
| Monounsaturated Fat 6.33 g | ||
| Polyunsaturated Fat 1.77 g | ||
| Saturated Fat 2.88 g | ||
| Trans Fat 0.09 | ||
| Sodium 1221 mg | ||
| Sugar 4.13 g | ||
| Potassium 326 mg | ||
| Vitamin A 155 mcg | ||
| Vitamin C 714 mg | ||
| Fiber 2.5 g | ||
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