Equipment
- Omelet Pan
Ingredients
- 2 tsp Extra-virgin olive oil
- 8 Eggs
- 4 slices Sourdough bread toasted
- 6 oz Ground chicken
- Ground fennel seed
- Paprika
- Garlic powder
- Apple
Instructions
- Heat oil in a nonstick pan on medium heat. Once the pan is hot crack the eggs on a flat surface and into the pan being careful not to break the yolks.
- Cook the eggs till the whites are mostly firm about 2 - 3 minutes, and gently flip the eggs with a spatula and cook for 30 seconds more. While the eggs are cooking toast the bread.
- In a nonstick pan brown the chicken sausage on both sides.
- Season with a pinch of salt and pepper and serve with chicken sausage on the side.
Nutrition
Calories: 304kcal | Carbohydrates: 25g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 238mg | Potassium: 288mg | Fiber: 4g | Sugar: 11g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg
Breakfast
Equipment
- Omelet Pan
Ingredients
- 2 tsp Extra-virgin olive oil
- 8 Eggs
- 4 slices Sourdough bread toasted
- 6 oz Ground chicken
- Ground fennel seed
- Paprika
- Garlic powder
- Apple
Instructions
- Heat oil in a nonstick pan on medium heat. Once the pan is hot crack the eggs on a flat surface and into the pan being careful not to break the yolks.
- Cook the eggs till the whites are mostly firm about 2 - 3 minutes, and gently flip the eggs with a spatula and cook for 30 seconds more. While the eggs are cooking toast the bread.
- In a nonstick pan brown the chicken sausage on both sides.
- Season with a pinch of salt and pepper and serve with chicken sausage on the side.
Nutrition
Calories: 304kcalCarbohydrates: 25gProtein: 15gFat: 16gSaturated Fat: 4gCholesterol: 327mgSodium: 238mgPotassium: 288mgFiber: 4gSugar: 11gVitamin A: 524IUVitamin C: 4mgCalcium: 85mgIron: 2mg
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