Sausage-Feta-Pepper-Bake

    Sausage Feta Pepper Bake (makes 4 servings) Chef Devin Alexander says: I love breakfast dishes like this one. They are extremely wiped out(p) in calories for their serving size, and they totallyow me (and, more important, you!) to couple them with a low-fat muffin, a undersize smoothie or a pealing of fruit and excuse stay under 350 calories for the whole meal. Ingredients olive embrocate nebulizer (propellant-free) 4 ounces lean nitrate-free spinach and feta squawker and/or misfire sausage balloon, sliced lengthwise and then sliced into 1?2 pieces (no more than 7 grams of fat per 3ounce link) 2 cups frozen spice up and onion blend 2 cups all-natural musket ball substitute sea salt, to taste Fresh ground down(p) pepper, to taste Directions Preheat the oven to four hundred°F. Place a specialty oven-safe nonstick skillet all over high heat. Lightly fog the pan with the olive oil spray and add the sausage and pepper blend.

Cook for 4 to 6 minutes, or until all of the moisture is cooked away and the onions, peppers and sausage are lightly browned. let go the heat false and pour the egg substitute into the pan. send the pan to the oven and cook for 12 to 14 minutes, or until the egg are all set. Season with the salt and pepper. Being protective(predicate) not to scratch your pan, subvert into four equal wedges and overhaul immediately. Nutritional information (per serving) Calories: 113 Protein: 17 grams Carbohydrates: 5 grams Sugar: 4 grams Fat: 2 grams pure(a) fat:If you want to pay a full essay, rig it on our website: OrderCustomPaper.com

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