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Tomato Olive Breakfast Sandwich

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 529kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 6 oz Chicken sausage links chopped fine
  • 12 Kalamata olives halved
  • 1/2 cup Tomatoes diced
  • 1/4 tsp Ground cumin
  • 1/4 tsp Paprika
  • 8 Eggs scrambled
  • 4 oz Fresh mozzarella sliced
  • 8 slices Multigrain bread lightly toasted (or bread of your choice)
  • 2 Pears sliced

Instructions

  • In a nonstick pan over medium heat, add the oil; saute the chicken sausage and olives for 1 minute, then add in the tomatoes, cumin, and paprika. Simmer until almost all of the moisture has evaporated. Then add in the eggs.
  • After the egg begins to set around edges, with a heat-safe spatula, carefully lift the egg from the side and tilt the pan so the uncooked egg can reach the bottom of the pan. Repeat this process, tilting as necessary until the egg is no longer runny.
  • Add the cheese; with a spatula fold the omelet in half, turn down the heat to low and allow the cheese to melt.
  • Lightly toast the bread.
  • Place the eggs on the bread, cut in half and serve with sliced pears.

Nutrition

Calories: 529kcal | Carbohydrates: 42g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 369mg | Sodium: 1067mg | Potassium: 432mg | Fiber: 7g | Sugar: 14g | Vitamin A: 896IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 4mg