Ingredients
- 8 eggs
- 2 tablespoons olive oil, divided
- 1/4 cup cherry tomatoes, halved
- 1 cup cooked chicken apple breakfast sausage, chopped
- 1/4 cup green onions, chopped
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced and cooked
- 1/4 cup reduced-fat cheddar cheese, shredded
- 1/2 teaspoon cracked black pepper
- 1 teaspoon salt
Preparation
Step 1
1. Preheat oven 400
2. Whisk eggs in a large bowl, and set aside in the refrigerator.
3. Combine 1 tablespoon olive oil, cherry tomatoes, sausage, green onions, spinach and mushrooms in a large skillet over medium high heat. Saute for 2 minutes.
4. Combine sausage mixture to whisked eggs, stir well.
5. Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil and swirl to coat the bottom of pan. Add egg mixture to pan, and lower heat. Push egg mixture into center of pan with a rubber spatula, swirling pan to keep eggs moving for 3 minutes. The eggs will become fluffy, forming an open face omelet.
6. Spread eggs evenly in pan, and sprinkle with cheese and black pepper. Place pan in oven to finish cooking for 4 minutes.
7. Sprinkle salt on top of the breakfast skillet.
Yield 4 servings