| 10 | 45 | 543 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 2 |
| 50 gm | Italian pork sausage (spicy sausage of choice - thinly sliced) |
| 1/2 large pepper(s) | Red bell pepper (sliced) |
| 1/2 cup | Cherry Tomatoes (halved) |
| 20 olive(s) | Kalamata olives (sliced) |
| 2 clove(s) | Garlic (1-2 cloves, crushed) |
| 1 tbsp | Extra virgin olive oil (1-2 tbsp.) |
| 6 large | Egg |
| 1/2 cup shredded | Mozzarella cheese (skip if going dairy-free) |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Put one glug of EVOO in a pan on a medium heat.
Put sausage in pan and cook until browned.
Add crushed garlic and stir around for about half a minute–until aromatic.
Add all the vegetables and olives and continue to stir occasionally until the vegetables are cooked through (5-10 minutes).
Once done, remove and set aside.
Wipe out pan.
Add a little bit more EVOO and turn to medium-low heat.
In a bowl, whisk eggs with a little salt and cracked pepper.
Pour into pan and place a lid on top, then turn the heat down to low and leave until the eggs are cooked almost to the top.
Put a small handful of the mozzarella cheese on top of the eggs in the pan.
Place sausage and vegetable mix on top of the eggs and then top with a little more mozzarella and Parmesan.
Cook for 1 minute on low with lid on to melt cheese.
Serve with a large side of mixed salad and enjoy it with Tabasco sauce for an extra kick!
| Meat | 0.3 |
| Meat Alternative | 1.7 |
| Milk Alternative | 0.6 |
| Vegetables | 2.2 |
