Ingredients
7ozItalian chicken sausage,(2 links), sweet, removed from skin
Olive oil spray
1¾cupsmozzarella,part skim, shredded
1tbspolive oil
⅓cupshallots,chopped
5ozshiitake mushrooms,sliced
12cupred bell peppers,(12oz jar), chopped and roasted
1½cupsbroccoli florets,finely chopped
8large Whole Eggs
4large egg whites
¼cupmilk,fat free
2tbspParmesan Cheese,grated
½tspkosher salt
¼tspground black pepper
Preparation
Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with oil. Place half of the cheese into the baking dish.
Spray a large nonstick skillet with cooking spray, cook the sausage over medium heat, breaking up as it cooks until browned and cooked through. Set aside.
Add the oil to the skillet with the shallots and mushrooms and saute for about 5 to 6 minutes, until vegetables are tender. Add the roasted peppers, broccoli and return the sausage and cook for 1 minute; mix well and remove from heat. Spread evenly over the cheese mixture.
In a large bowl combine the eggs, egg whites, milk, parmesan, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
Bake for 32 to 35 minutes, until a knife inserted near the center comes out clean. Let stand for 8 to 10 minutes before cutting into 8 pieces.
