Here is a fantastic way to utilize leftover roasted root veggies. The ingredients can be changed up; slices of onion, mushroom, tomato, cilantro, and avocado also taste good. Good with polenta or grits and a fiery sauce like Cholula®.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 1 mins |
| Total Time: | 1 hr 21 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup peeled, seeded, and cubed butternut squash
- 1 cup peeled and cubed sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 links apple chicken sausage (such as Aidells®), thinly sliced and quartered
- 4 eggs
- 2 cups fresh baby spinach
- 1 tablespoon red pepper flakes, or to taste
- 1 cup canned black beans, rinsed and drained
- 2 tablespoons goat cheese, or to taste
- 2 large whole-wheat pita breads, toasted and halved
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
- Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
- Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
- Fill pita breads with scrambled eggs and baked vegetables.
- You can use any egg substitute instead of eggs.
Nutrition Facts
| Calories | 383 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 241 mg |
| Dietary Fiber | 8 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1278 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
So first let me say i gave this three stars because i think its missing something-a dressing.I would recommend using the dressing from a recipe on this site called mini cobb salad with avocado dressing.I used pretty much everything in the recipe except pita bread( due to an oversight at the store the wrong kind was bought) so i put it in a bowl like a salad and chopped the sausage up fine.I think with some kind of dressing and some finely chopped walnuts or pine nuts this recipe would be 5 stars
Really yummy and very easy if you have leftover roasted veggies. I will make this again but with less beans and more eggs and I didn’t care for this in the pita as much but it was good over polenta.. do add a bit of hot sauce as recommended in the recipe