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Carrot and leek frittata with low-sodium chicken sausage

Monday, September 05, 2011

Chef Meg's Low-Sodium Sausage
(110 cal for 2, if you use chicken (140 for pork))

I Used ground chicken instead of pork (though both are great, and so would be turkey).. added a chicken bouillon cube (which does add a bit of sodium), fresh sage and thyme from my herb garden, crushed red pepper, and mango-orange juice (because I was out of apple juice). I also like to add just a touch of juice when they are nearly done cooking, to give them a sweet glaze. They turned out fabulous.


Then, I decided to make a yummy frittata @ 251.9 cal per serving (1/4 pan)

(not my pic)


cooking the veggies

mixin' up the eggs

gooey cheese just out of the oven

You can use green onions in place of leeks, and onions instead of shallots (it's allll good).

My plate (1/4 frittata and 2 sausage patties) had:
Calories: 361
Fat: 23
Carb: 12
Protein: 28
Fiber: 2
Saturated Fat: 6
Sodium: 330 mg
Potassium: 382 mg

What a great labor daybor breakfast!
Hope you all had a nice weekend.
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Member Comments About This Blog Post
    OMG! I am not a cooker, but seeing a lot of fabulous healthy recipes on blogs makes me wanna be. I didn't really even know what a frittata was. It seems like a really great way to get your veggies in if you are like me and not so into veggies by themselves. Thank you for trying it out and reviewing it. Looked great and filling.
    3290 days ago
    What a great looking frittata! I haven't made one of those in ages. Thanks for the inspiration!
    3302 days ago
    Sounds yum-nummy!
    3303 days ago
  • RRP546
    looks good
    3303 days ago
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