Broccoli and Turkey Sausage Frittata with Sun-Dried Tomato and Arugula

Ingredients:

• Cooking spray
• 1/4 cup broccoli florets
• Salt
• Pepper
• 2 links (1 ounce each) turkey sausage, diced small and precooked
• 4 egg whites
• 1/4 cup baby arugula
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon sun-dried tomatoes
• 1 teaspoon sherry vinegar

Directions:

1. Preheat oven to 350 degrees. Spray an 8-inch nonstick oven‐proof pan with cooking spray and place on medium‐high heat.

2. Add a single layer of broccoli, allowing all florets to make contact with pan, and season with salt and pepper. Turn heat to high and cook for 1 1/2 minutes, then gently shake the pan to mix. Allow broccoli to cook for another minute to caramelize florets. Add sausage and egg whites; lower heat to medium and continually agitate with a rubber spatula until eggs have coagulated, about 3 minutes. Place pan into oven and bake for 3 minutes. Remove from oven and flip frittata.

3. In a bowl, toss together arugula, oil, tomatoes, and sherry vinegar; season lightly with salt and pepper. Plate frittata and top with arugula.

Nutrition Facts

Amount per serving:

Total Calories: 267

• Sodium 750mg
• Carbs 5g
• Fiber 1g
• Fat 16g
• Saturated Fat 3g
• Sugars undefined
• Protein 24g
• Calcium undefined
• Iron undefined