Onion Pepper Mushroom Spinach Omelet, DD Chicken Sausage Patty, Hash browns, Kimchi, Cantaloupe, Coffee
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Calories: 351kcal
Ingredients
Hash Browns
- 1 tsp Extra virgin olive oil
- 2 cups Potatoes peeled and shredded
- ½ tsp Garlic powder
- ½ tsp Paprika
- Black pepper
- Ketchup low sodium
Divine Dish Homemade Maple Chicken Sausage Patties
- 4 oz Ground chicken breast
- ¼ tsp Dried sage rubbed
- ¼ tsp Fennel seed lightly crushed
- 1/8 tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- pinch Red pepper flakes
- ½ tsp Maple syrup
- ½ tsp Extra-virgin olive oil
- pinch ground Nutmeg
Onion Pepper Mushroom Spinach Omelet
- 1 tsp Extra virgin olive oil
- ½ cup Onion diced
- ½ cup Bell pepper diced
- 1 cup Mushrooms sliced
- 1 cup Baby spinach
- 1 Egg beaten
- 3 Egg whites
- 2 slices Your choice of cheese
- Black pepper
Coffee
- Coffee
- Creamer optional
- Sweetener optional
Kimchi
- ½ cup Kimchi
Cantaloupe
- 2 slices Cantaloupe or diced
Instructions
- Prepare the ingredients as directed above.
- Heat oil in a skillet over medium heat. Squeeze out any moisture from the potatoes. Add them to the skillet in an even layer; season with garlic powder, paprika, and pepper. Press lightly. Cook undisturbed 5 - 10 minutes until golden brown and crispy. Flip and cook for another 5 - 10 minutes until golden brown and crispy. Set aside.
- In a bowl mix all the ingredients for the sausage, then form into patties. Heat a pan over medium heat, cook the sausage patties on both sides to an internal temperature of 165F /74C.
- Heat the oil in an omelet pan over medium heat. Saute the onion, pepper, and mushrooms until softened. Add spinach and cook 1–2 minutes until wilted. Remove and set aside.
- In a bowl beat the egg and egg whites.
- Portion the vegetables into the pan. Cook, allowing the eggs to set on the bottom, pulling up the sides with a rubber spatula to allow uncooked eggs to move underneath the omelet. Once the eggs are mostly set, add the cheese and fold in half. Cook until the cheese is melted. Repeat for remaining omelets.
- Brew and prepare the coffee using your preferred method.
- Serve the omelet with sausage patty, hashbrowns with ketchup, kimchi, cantaloupe, and coffee.
Nutrition
Calories: 351kcal | Carbohydrates: 13g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 159mg | Sodium: 631mg | Potassium: 879mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3282IU | Vitamin C: 56mg | Calcium: 264mg | Iron: 3mg
Onion Pepper Mushroom Spinach Omelet, DD Chicken Sausage Patty, Hash browns, Kimchi, Cantaloupe, Coffee
Ingredients
Hash Browns
- 1 tsp Extra virgin olive oil
- 2 cups Potatoes peeled and shredded
- ½ tsp Garlic powder
- ½ tsp Paprika
- Black pepper
- Ketchup low sodium
Divine Dish Homemade Maple Chicken Sausage Patties
- 4 oz Ground chicken breast
- ¼ tsp Dried sage rubbed
- ¼ tsp Fennel seed lightly crushed
- 1/8 tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- pinch Red pepper flakes
- ½ tsp Maple syrup
- ½ tsp Extra-virgin olive oil
- pinch ground Nutmeg
Onion Pepper Mushroom Spinach Omelet
- 1 tsp Extra virgin olive oil
- ½ cup Onion diced
- ½ cup Bell pepper diced
- 1 cup Mushrooms sliced
- 1 cup Baby spinach
- 1 Egg beaten
- 3 Egg whites
- 2 slices Your choice of cheese
- Black pepper
Coffee
- Coffee
- Creamer optional
- Sweetener optional
Kimchi
- ½ cup Kimchi
Cantaloupe
- 2 slices Cantaloupe or diced
Instructions
- Prepare the ingredients as directed above.
- Heat oil in a skillet over medium heat. Squeeze out any moisture from the potatoes. Add them to the skillet in an even layer; season with garlic powder, paprika, and pepper. Press lightly. Cook undisturbed 5 - 10 minutes until golden brown and crispy. Flip and cook for another 5 - 10 minutes until golden brown and crispy. Set aside.
- In a bowl mix all the ingredients for the sausage, then form into patties. Heat a pan over medium heat, cook the sausage patties on both sides to an internal temperature of 165F /74C.
- Heat the oil in an omelet pan over medium heat. Saute the onion, pepper, and mushrooms until softened. Add spinach and cook 1–2 minutes until wilted. Remove and set aside.
- In a bowl beat the egg and egg whites.
- Portion the vegetables into the pan. Cook, allowing the eggs to set on the bottom, pulling up the sides with a rubber spatula to allow uncooked eggs to move underneath the omelet. Once the eggs are mostly set, add the cheese and fold in half. Cook until the cheese is melted. Repeat for remaining omelets.
- Brew and prepare the coffee using your preferred method.
- Serve the omelet with sausage patty, hashbrowns with ketchup, kimchi, cantaloupe, and coffee.
Nutrition
Calories: 351kcalCarbohydrates: 13gProtein: 27gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 159mgSodium: 631mgPotassium: 879mgFiber: 3gSugar: 6gVitamin A: 3282IUVitamin C: 56mgCalcium: 264mgIron: 3mg
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