Chicken sausage frittata with side salad

Delight in a savory chicken sausage frittata paired perfectly with a fresh, flavorful side salad. The ultimate culinary experience awaits!

Ingredients:

• 10 egg whites
• 2 whole eggs
• 2 tablespoons olive oil, divided
• 2 chicken sausage links, chopped
• 1 cup peeled and 1/4-inch diced sweet potatoes
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• Nonstick cooking spray
• 1/2 cup shredded Monterey jack cheese
• 1/2 bunch fresh cilantro leaves, chopped
• Side Salad, for serving, recipe follows
• 2 heads green leaf lettuce
• 1/4 cup thinly sliced yellow onion
• 2 whole tomatoes, sliced
• 1 Hass avocado, halved, pitted, peeled and sliced
• 2 cloves garlic (finely minced in a wooden mortar and pestle)
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 teaspoons red wine vinegar

Instructions:

1. Preheat the oven to 200 °C. 
2. Beat the egg whites and whole eggs in a large bowl until they become foamy. Heat 1 tablespoon of olive oil in a large nonstick pan over medium heat, then add chicken sausage, sweet potatoes, peppers, onion, and garlic along with salt and pepper. Cook the mixture for 6 to 8 minutes, or until the onion starts to brown. Transfer the cooked sausage mixture to a large bowl. 
3. Clean the pan, spray it with cooking spray, and pour in the beaten eggs. Cook over medium heat until the edges start to set. Then add the sausage mixture on top of the eggs. Sprinkle with shredded cheese. 
4. Transfer the frittata to the oven and bake for approximately 15 to 20 minutes, or until the center is firm. Take the frittata out of the oven, flip it onto a large plate, drizzle with 1 tablespoon of olive oil, and sprinkle with cilantro. Serve with a Side Salad.
5. In a large bowl, separate the lettuce leaves, add sliced onions, and top with tomato and avocado slices. In a mortar and pestle, combine garlic, salt, and pepper to taste, and finely chop. Mix in olive oil, lemon juice, and vinegar. Toss the salad with the lemon vinaigrette before serving.

Summary:

• Calories: 2232 kcal
• Fat: 173 g
• Protein: 84 g
• Carbs: 101 g
• Potassium: 3641 mg
• Magnesium: 257 mg