LAURIE’S SKILLET BREAKFAST
13
When we have company, my wife makes this tasty,
satisfying and healthy breakfast, especially good in
the fall and winter.
Serves: 4
Serving Size: 1/4 of recipe (about 1-1/2 cups)
Prep Time: 15 minutes
Inactive: 0 minutes
Cook: 25 minutes
TOTAL: 40 minutes
Ingredients:
• 1-1/2 cups rutabaga
• 1 tablespoon olive oil
• 1/4 cup onion
• 1 red pepper, diced
• 1 orange pepper, diced
• 1 yellow pepper, diced
• 1/2 zucchini, diced
• 4 morel mushrooms, diced
• 4 eggs
• 1/4 cup non-fat milk
• 8 ounces pork rope sausage, cut into 16 pieces
Instructions:
Cook rutabaga in oil until soft. Add onion to rutabaga and saute on medium low. Add diced peppers
to mix and saute. Add diced mushrooms and zucchini and saute on low. Add the sausage, cover the
pan with a lid and let simmer for five minutes. Set aside. Beat eggs and blend in milk. Scramble eggs
and milk. Add scrambled eggs to sauteed vegetables. Season with salt and pepper. Serve warm.
Nutritional Value:
Calories: 345
Fat: 24.4 g
Cholesterol: 212 mg
Sodium: 509 mg
Carbohydrates: 13.2 g
Dietary Fiber: 3.2 g
Sugars: 6.7 g
Protein: 19.5 g
Guy from RSW #54
in Seattle, WA
345
CALORIES
per serving
Nutritionist Health Tip:
Substituting lean turkey sausage
will reduce the calories to 239 and
the fat to 14 g for this dish.
per serving
Weight Watchers
9
PointsPlus
value
®