Jennifer and I just had bariatric bypass surgery and as we are moving back to solid food, at greatly reduced quantity, I wanted to share some of the cooking I'm doing - some favorites, modified for the diet. I intend to try this with spray olive oil to reduce the fat/calories too.
Today I'm making the mini breakfast skillet. This servers 1, but is scalable.
Mini Breakfast Skillet
Ingredients
1.5 ounces of fingerling potatoes, finely diced.
2 tablespoons of Jimmy Dean turkey sausage crumbles
1.5 tablespoons Olive Oil
1-2 tablespoons finely diced onion
1 tablespoon cheddar cheese shreds
1 egg
Salt and Pepper
Step 1 - Prep
Chop your potatoes and Onions. I keep them separate on a small board - I'll put the onions in ahead of the potatoes. Get the rest of your ingredients out (you can measure ahead if you prefer - this is especially helpful if you are preparing for more than one).
Step 2
Add Olive Oil to pan and let heat up to a medium high heat. Add onions and let those cook for a minute or two and then add potatoes. I usually add a little pepper at this time (if you are a fan of pepper, cooking will bring out some of the oil and make it a little more pronounced).
Step 3
Spray your egg pan with cooking spray or add a little butter (I use a pan that is sized for one egg, so the amount of butter I add is very nominal). Heat to a medium low heat (between 3-4 on my LG stove) and once up to temp, add your egg.
Step 4Add your sausage to the potatoes and onions mixing occasionally, for another one or two minutes. Onions should be caramelized and potatoes mod
erately crispy. Plate once ready and top with cheddar cheese
Step 5
Flip your egg (if you prefer easy over) and once cooked to desired consistency. Plate on top. Salt and pepper to taste. Enjoy!
Nutrition: 360 calories, 10.34 carbs, 11.73 protein, 30.51 fat