Ingredients
- 2 tsp Extra-virgin olive oil
- 4 tbsp Red bell pepper chopped fine
- 6 oz Ground Italian Turkey Sausage
- 8 Eggs beaten
- 1/2 cup Mozzarella cheese shredded
- 3 tbsp Tomato diced small
- 4 slices Sourdough bread toasted (or bread of your choice)
- 1 cup Honeydew (see notes below) peeled and cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)
- 3 tbsp Scallions chopped
Instructions
- Heat the oil in a non-stick pan over medium heat. Saute the peppers and crumble in the sausage until it is cooked through. Season with salt and pepper.
- Add in the eggs, cheese, and tomato. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Toast the bread.
- Serve the eggs with toast and honeydew. Garnish with scallions.
Notes
Pro tip: Purchase a container of pre-cut honey dew instead of having to get a whole one if desired.
Nutrition
Calories: 425kcal | Carbohydrates: 22g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 956mg | Potassium: 312mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1057IU | Vitamin C: 18mg | Calcium: 315mg | Iron: 3mg
Breakfast Scramble
Ingredients
- 2 tsp Extra-virgin olive oil
- 4 tbsp Red bell pepper chopped fine
- 6 oz Ground Italian Turkey Sausage
- 8 Eggs beaten
- 1/2 cup Mozzarella cheese shredded
- 3 tbsp Tomato diced small
- 4 slices Sourdough bread toasted (or bread of your choice)
- 1 cup Honeydew (see notes below) peeled and cut into bite sized chunks (Check the Fruit guide to substitute seasonal fruits)
- 3 tbsp Scallions chopped
Instructions
- Heat the oil in a non-stick pan over medium heat. Saute the peppers and crumble in the sausage until it is cooked through. Season with salt and pepper.
- Add in the eggs, cheese, and tomato. Move the eggs using circular motions with a spatula or wooden spoon to fluff up and cook, (move the pan on and off the heat as needed to prevent the eggs from overcooking or drying out). Remove the pan from the heat while the eggs are still moist. Season with salt and pepper to taste.
- Toast the bread.
- Serve the eggs with toast and honeydew. Garnish with scallions.
Notes
Pro tip: Purchase a container of pre-cut honey dew instead of having to get a whole one if desired.
Nutrition
Calories: 425kcalCarbohydrates: 22gProtein: 28gFat: 25gSaturated Fat: 9gTrans Fat: 1gCholesterol: 377mgSodium: 956mgPotassium: 312mgFiber: 4gSugar: 5gVitamin A: 1057IUVitamin C: 18mgCalcium: 315mgIron: 3mg
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