Sausage Potato Sandwich

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 623kcal

Ingredients

  • 2 Tbsp Extra-virgin olive oil
  • 1 Potatoes Washed, Peeled, diced small
  • 6 oz Ground Italian sausage
  • 8 Eggs scrambled
  • 4 oz Provolone cheese
  • 8 slices Multigrain bread lightly toasted
  • 2 Pears sliced

Instructions

  • Preheat oven to 350°
  • Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
  • Heat oil in a 9-inch non-stick frying pan over medium heat. Add the potato and cook, stirring occasionally, for 3 -4 minutes. Add the sausage and saute until it is no longer pink. Season with salt and pepper.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, using a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • In the meantime toast the bread.
  • Portion the eggs onto the bread, cut in half and serve with sliced pears.

Nutrition

Calories: 623kcal | Carbohydrates: 38g | Protein: 32g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 379mg | Sodium: 909mg | Potassium: 510mg | Fiber: 7g | Sugar: 12g | Vitamin A: 747IU | Vitamin C: 5mg | Calcium: 339mg | Iron: 4mg

Sausage Potato Sandwich

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 623 kcal

Ingredients
  

  • 2 Tbsp Extra-virgin olive oil
  • 1 Potatoes Washed, Peeled, diced small
  • 6 oz Ground Italian sausage
  • 8 Eggs scrambled
  • 4 oz Provolone cheese
  • 8 slices Multigrain bread lightly toasted
  • 2 Pears sliced

Instructions
 

  • Preheat oven to 350°
  • Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain well.
  • Heat oil in a 9-inch non-stick frying pan over medium heat. Add the potato and cook, stirring occasionally, for 3 -4 minutes. Add the sausage and saute until it is no longer pink. Season with salt and pepper.
  • Pour the eggs into the pan. As the eggs set around the edge of the pan, using a spatula, gently lift the egg to allow uncooked egg to flow underneath. When eggs are almost set on the surface but still look moist, add the cheese. Slip the spatula under the omelet and fold over.
  • In the meantime toast the bread.
  • Portion the eggs onto the bread, cut in half and serve with sliced pears.

Nutrition

Calories: 623kcalCarbohydrates: 38gProtein: 32gFat: 38gSaturated Fat: 14gCholesterol: 379mgSodium: 909mgPotassium: 510mgFiber: 7gSugar: 12gVitamin A: 747IUVitamin C: 5mgCalcium: 339mgIron: 4mg
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