| Servings | Prep Time | Cook Time |
|---|---|---|
| 1 | 0 mins | 0 mins |
| 1. | Pour the chicken stock (low sodium), into a small frying pan. Add spinach. |
| 2. | Cut the tomatoes into three sections each, or in half if you want chunkier pieces in your omelet. Add to spinach and chicken broth in frying pan. |
| 3. | Remove sausage casing. Cut a slice of sausage and then cut the slice into four to six tiny chunky pieces. Add as much as desired to frying pan. |
| 4. | Let all this simmer on high heat until most of the chicken broth evaporates and the sausage is cooked. |
| 5. | Pour over your egg whites (from a carton or fresh). |
| 6. | Cook until eggs are firm. |
|
There are 197 calories in 1 serving of Vegetable and Sausage Omelet.
Calorie split: 14% fat, 15% carbs, 71% protein.
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| Serving Size | 1 serving |
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