- 7 ounces reduced-fat sausage with casing removed
- 1 medium chopped zucchini squash
- 1 large chopped red bell pepper
- 4 large whole eggs
- 4 egg whites
- 1 cup shredded reduced-fat Swiss cheese
Heat broiler. In a large nonstick skillet, crumble sausage and cook over medium heat 2 or 3 minutes or until no longer pink; drain. Add zucchini and bell pepper. Cook 5 minutes or until vegetables are softened; stir often.
In a large bowl, whisk whole eggs and egg whites together. Stir in cheese. Pour over sausage mixture in skillet and stir gently to distribute eggs evenly. Cook 4 to 6 minutes or until set on bottom and sides (eggs will be runny in center).
If necessary, wrap skillet handle in foil (to prevent burning). Broil 3 minutes 6 inches from heat or until firm in center.