Ingredients
- 1 Tblsp. Olive Oil Plus more for drizzling
- 3/4 Cup Chopped Onion
- 2 Links Chicken Sausage The pre-cooked kind with an Italian attitude
- 3 Cloves Garlic Finely minced
- 1 Roasted Red Pepper Chopped
- 2 Cups Baby spinach Leaves Chopped
- 2 Tblsp. Chicken broth Optional, if needed
- 4 Eggs
- 1/4 Cup Half & Half Lowfat or Fat-Free
- 1/2 Cup Shredded Italian Cheese Blend Divided
- 1 Roma Tomato Thinly sliced
- 2 Tblsp. Fresh Basil For garnish
Servings:
Instructions
- Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
- Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
- Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
- If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
- Add the chopped spinach and cook until the spinach is wilted.
- While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
- Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
- Continue to cook the eggs gently lifting and shaking to maintain even cooking.
- When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
- Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
- Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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