| 10 | 30 | 512 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 50 gm | Italian pork sausage (organic) |
| 1/2 medium pepper(s) | Green bell pepper (sliced) |
| 1/2 cup | Cherry Tomatoes (halved) |
| 20 olive(s) | Kalamata olives |
| 2 clove(s) | Garlic |
| 1 tbsp | Extra virgin olive oil |
| 6 medium | Egg |
| 1/2 cup shredded | Mozzarella cheese (handful - or use vegan cheese) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Put one glug of EVOO in a pan on a medium heat.
2. Put sausage in pan and cook until browned.
3. Add crushed garlic and stir around for about half a minute–until aromatic.
4. 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.
5. Add a little bit more EVOO and turn to medium-low heat.
6. In a bowl, whisk eggs with a little salt and cracked pepper.
7. 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.
8. Put a small handful of the mozzarella cheese on top of the eggs in the pan.
9. Place sausage and vegetable mix on top of the eggs and then top with a little more mozzarella.
10. Cook for 1 minute on low with lid on to melt cheese.
11. Serve with a large side of mixed salad and enjoy it with Tabasco sauce.
Eggs
are a great source of protein and contain important B-vitamins!
| Meat | 0.3 |
| Meat Alternative | 1.5 |
| Milk Alternative | 0.6 |
| Vegetables | 2.2 |
