About
This simple skillet is easy to double in portions, giving you enough to distribute across 4 meal preps. A skillet is loaded with vegetables for a filling meal, and just the right amount of bite-sized Italian sausage are added to include keto protein and fat content. Make as much as your skillet can hold!
Ingredients
- 3 ½ ounce italian sausage
- 2 teaspoon olive oil
- 8 ounce zucchini, raw
- 4 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 2 ¾ ounce grape tomato
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ¼ teaspoon garlic, powder
- ⅛ teaspoon onion powder
- 1 teaspoon italian seasoning
Instructions
- Slice a link of Italian sausage into about 8 pieces. Toss them in a pan over medium heat and continually cook and rotate until the sausage pieces are cooked on both sides. Adjust the heat as necessary to avoid burning.
- Transfer the cooked sausage pieces to a place to cool, leaving any excess fat in the pan. Return the pan to medium-high heat and toss in the olive oil, chopped zucchini, chopped mushrooms, whole grape tomatoes, and all remaining seasonings.
- Continually toss the vegetables in the hot pan until they’re golden brown and tender. The tomatoes should be near bursting with the skin breaking. Then, return the sausage pieces to the pan to heat through.
Nutrition Facts
- Servings: 2
- Calories: 252.8kcal/1057.6kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 10.4g (per serving)
- Protein: 12.8g (per serving)
