Breakfast

Low Carb Veggie-n-Egg skillet is for Breakfast.

Low Carb Veggie-n-Egg skillet takes 15 minutes to prepare.

Low Carb Veggie-n-Egg skillet takes 20 minutes to cook.

Low Carb Veggie-n-Egg skillet makes 2 servings.

The ingredients for Low Carb Veggie-n-Egg skillet are:

1.5 cup sliced Squash - Yellow and Zucchini
1/3 cup chopped Onions, raw
1/2 cup Bell peppers (Green, Red, Yellow, Orange)
6 Asparagus Spears
3/4 cup cauliflower Rice
3/4 cup broccoli florets
4 oz sliced n halved Smoked Sausage
2 slices Pepper Jack Cheese
4 large Poached Egg
1T olive oil

Here is how you make Low Carb Veggie-n-Egg skillet:

Slice squashes into halved 1/2 slicesChop onions, peppersCut asparagus spears into 1" piecesAdd oil to large skillet heat till shimmerGradually add veggies, hard to softer ones, saute 3-4minAdd sausage, continue sauteing till veggies start to softenDivide among 2 small casserole dishesCover with cheese slicePrepare pot of water for poaching on HiPut casserole dishes under low broiler on lower rackOnce water boils, drop 2 eggs at a time to poach; RepeatDrain on paper towel, put atop casserole when cheese is melted.ServeServing Size: 2Number of Servings: 2Recipe submitted by SparkPeople user CANN53.

The nutritional information for Low Carb Veggie-n-Egg skillet is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 454.0

• Total Fat: 30.6 g
• Cholesterol: 472.0 mg
• Sodium: 1,119.3 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.4 g
• Protein: 28.3 g

The dietary needs meet for Low Carb Veggie-n-Egg skillet is Low Carb