Ingredients Needed

• avocado oil spray or olive oil spray
• 16 ounces ground pork or see suggestions under “Substitutions & Variations” for other ground meat options
• salt to taste
• 12 ounces coleslaw mix (4 1/2 cups)
• 16 ounces frozen riced cauliflower or fresh (4 1/2 cups)
• 1/3 cup coconut aminos or tamari sauce or soy sauce
• 1 tablespoon minced (finely chopped) fresh ginger or 1 tsp ground ginger
• 4 garlic cloves
• 1/2 cup fresh or frozen shelled edamame (optional) for the texture, protein, and crunch

What is Coleslaw Mix?

This recipe is made with a bag of coleslaw mix to make it fast and easy! You’ll find this mix in the produce department at just about any grocery store.

Look for a mix of pre-shredded green and red cabbage and matchstick carrots. The coleslaw mix shouldn’t include a dressing packet, but if it does toss the dressing. You only need the veggies.

Coleslaw mix is great to use for stir fry, making slaw for tacos, and egg roll bowls.

What is Riced Cauliflower?

Riced cauliflower is simply cauliflower that’s been chopped finely until coarse, resembling “rice.” You’ll find cauliflower rice in the freezer section and sometimes the fresh produce department. I buy the frozen option from Costco.

The riced cauliflower adds extra veggies and “heartiness” to this recipe. It also makes the recipe naturally low carb.

You may also make your own riced cauliflower by pulsing cauliflower florets in a food processor until they resemble coarse “rice.” See how I do this in my cauliflower fried rice recipe.

How to Make This Recipe

Step 1: Saute the Ground Pork

• Spritz a large skillet with oil. This will prevent the meat from sticking to the bottom of the skillet.
• Over medium-high heat, on the stove-top, heat the skillet.
• Once hot, add the ground pork.
• Sprinkle the pork with salt (1-2 generous pinches of salt) and saute for 5 minutes, or until almost cooked through (almost all pink is gone).

Step 2: Add Riced Cauliflower

• Add the riced cauliflower and add a pinch of salt, again, stir to combine with the pork.
• Continue to saute for 5 minutes, stirring every couple of minutes to prevent sticking to bottom of the skillet.

Step 3: Add The Rest of The Ingredients

• Add the coleslaw mix to the skillet, along with a pinch of salt, then add the minced ginger and garlic. Stir to combine all the ingredients.
• Add the coconut aminos and continue to saute, stirring often, until the cabbage wilts down (about 4-5 minutes).
• Add the edamame and cook for another 2 minutes.
• Taste and add more salt, if needed. The amount of salt added will depend on the coconut aminos or soy sauce used and your taste preference.

Step 4: Serve

• Spoon into bowls (or on plates). Serve as-is.
• Or, serve on top of cooked brown rice or white rice (make the rice in the Instant Pot), cooked ramen or soba noodles, or spooned into butter or bibb lettuce for lettuce wraps.
• Add any toppings desired (see below).

Topping Ideas

Enjoy this easy recipe spooned into bowls or a plate and enjoy with or without toppings. If you want to add toppings, here are a few of my favorites…

• Chopped Radishes: I love to use radishes for a crunchy topping (how to store & use fresh radishes). Chop the radishes, sprinkle with salt, and sprinkle over each bowl.
• Chopped Cilantro: Sprinkle chopped cilantro over the top. (How to store and use fresh cilantro.)
• Sliced Green Onions: Add sliced green onions over top.
• Sesame Seeds: Sprinkle sesame seeds over top.
• Hot Sauce: Add a drizzle of your favorite hot sauce for extra flavor.
• Hardboiled Egg: If you have hardboiled eggs from meal prep in your fridge, cut a hardboiled egg in half and add to the bowl. Sprinkle with salt and sesame seeds, and, if desired, hot sauce.
• Fried Egg: Top the bowl with a fried egg. The jammy, runny yolk pairs perfectly when cut with the bowl ingredients.

How to Store & Reheat 

• Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheat the leftovers in the microwave for 1-2 minutes or on the stove-top in a greased skillet until warm (3-5 minutes).

How to Meal Prep

Not only does this recipe make a quick and healthy dinner, it’s also great to prep in advance and enjoy for lunch or dinner throughout the week.

• Prepare the recipe as provided.
• After cooking, spoon into individual meal prep containers.
• Reheat in the microwave for an easy lunch or dinner.

For school lunch, reheat the egg roll bowl ingredients, then spoon into thermos for a hot lunch. Here’s how to pack a hot lunch and more easy meal ideas.

What to Serve With This Egg Roll Bowl Recipe?

Enjoy this delicious recipe as-is for a main dish, or add a side.

• Rice: Add rice on the side. Cook white or brown rice in the instant Pot while you prepare the recipe.
• Noodles: Serve with ramen or soba noodles, which you can cook while the egg roll ingredients are being prepared in the skillet.
• Lettuce Wraps: Spoon the cooked unstuffed egg roll ingredients into butter or bibb lettuce to make lettuce wraps.
• Side Salad: Add a green salad with homemade dressing on the side.
• Fruit: Add your favorite seasonal fruit on the side, like oranges, pineapple, apples, grapes. Or a mixed berry salad.

If you love this recipe, you’ll also like these easy breakfast meals: make-ahead breakfast burritos, omelet cups, baked oatmeal with blueberries, chocolate protein yogurt, and protein overnight oats.

Ingredients Needed to Make a Basic Scrambled Egg Sandwich

• 1 tablespoon butter or ghee use vegan butter or grease a pan with oil for dairy-free
• 2 large eggs per person, per sandwich
• salt
• pepper
• 2 slices of bread per person, per sandwich: sourdough sandwich bread, Ezekiel english muffin, bagel, einkorn bread, hamburger bun, kaiser roll, whole wheat bread, white bread slices, or a brioche bun.

Equipment Needed

• 1 toaster for toasting the bread
• 1 large or medium size skillet for cooking the eggs
• 1 rubber spatula for cooking the eggs
• Aluminum foil or parchment paper if meal prepping the sandwiches
• Food storage bag, like a gallon-size Ziploc bag, if meal prepping the sandwiches and storing in the fridge or freezer

7 Favorite Sandwich Variations

• Eggs, Hot Sauce, Ham, Mayo: Drizzle eggs with a splash of hot sauce, then spread mayo on a slice of bread, top with ham and eggs. Add second slice of bread on top.
• Eggs and Avocado: Add mashed or sliced avocado (sprinkled with salt) to a slice of bread, then top with eggs. Serve open-faced or add a second slice of bread on top.
• Eggs, Cheese, and Ham or Bacon: Add eggs, a slice of cheese, and ham, bacon, or canadian bacon to your favorite bread.
• Eggs, Pesto, Arugula, Tomato: Spread pesto on one slice of bread, add arugula leaves, a tomato slice, and eggs over the top. Leave open-faced, or add a second slice of bread.
• Eggs, Goat Cheese, Roasted Red Pepper, Spinach: Spread a slice of bread with goat cheese, then baby spinach and few slices of roasted red pepper, and top with eggs. Leave open-faced, or add a second slice of bread.
• Eggs, Cream Cheese, Bacon, Sriracha: Add cream cheese to a slice of bread, drizzle sriracha over the top, then bacon, and eggs. Top with a second slice of bread, or leave open-faced.
• Eggs, Tomato, Arugula: Add arugula to a slice of bread, followed by a slice of tomato sprinkled with salt, and eggs on top. Leave open-faced, or top with a second slice of bread.

Use Sunny Side Up Eggs Instead: Sub out the scrambled eggs for a sunny side up egg (or two sunny side up eggs) with a runny yolk for a different variation. How to make the best sunny side up eggs.

How to Make Breakfast Sandwiches

Before you begin, gather all your ingredients as the sandwich comes together very quickly.

Step 1: Toast the Bread

To start, toast your bread of choice in a toaster.

No toaster for the bread? No problem. Before cooking the eggs in the skillet, spritz the skillet with cooking oil (I use this avocado oil spray), then add the bread of choice and cook on both sides for 1-2 minutes until toasted. 

Step 2: Make the Best Fluffy Scrambled Eggs

• Over medium-low heat, melt 1 tablespoon of butter in a medium-size frying pan.
• In a small bowl, crack the eggs, add a pinch of salt and pepper.
• Vigorously whisk the eggs. Add the egg mixture to the melted butter and hot skillet, let set for a few seconds, then use a silicone or rubber spatula to bring the eggs up and over (see video below for how to cook flufy scrambled eggs).
• Once the eggs are glossy, fluffy, and resemble soft curds, remove from heat.

Adding Cheese: If you want cheese on your sandwich, immeadiately add a slice of cheese or shredded cheese on top of the eggs, once finished cooking. The heat from the eggs will create the perfect melted cheese over the small curds of eggs.

Step 3: Assemble the Sandwich

• Remove the bread from the toaster.
• Add Toppings and Eggs: Place any desired toppings on one slice of the bread/bun: arugula, avocado, pickled onions, meat of choice, etc. Then place eggs on top.
• Add Sauce: If you’re enjoying the sandwich right away and want to add any sauces, like mayo, pesto, etc. spoon and spread the sauce on the other slice of bread/bun. Place this slice of bread over the eggs.

How to Perfectly Cook Scrambled Eggs Video

Here’s how to make the best scrambled eggs.

Simple Tips for Meal Prep Success

For busy mornings, I make a breakfast sandwich the night before, wrap in parchment paper or foil, and store in the fridge. The next morning, unwrap and reheat for a few seconds in the microwave.

You may also make multiple sandwiches on the weekend and store in the fridge or freezer for an easy breakfast all week.

• Batch Cook Eggs: I’ve cooked up to 12 eggs at a time (for this breakfast burrito recipe). Just use enough butter and a large enough skillet. Or, cook up to 12 eggs at one time using the sheet pan cooking method. Then, spoon the eggs on the bread/buns of choice.
• Best Bread for Meal Prep Sandwiches: A soft sandwich bread isn’t the best option for make-ahead egg sandwiches. I use english muffins. I love Ezekiel brand, which are healthy (easier to digest) and have great fiber. English muffins are heartier and will hold up to the eggs without getting soggy.
• Wait to Add Cheese: Place a slice (or sprinkle) of cheese directly on the bread, then add the eggs on top. You don’t want the cheese to melt until you reheat the sandwich later on.
• Cool Before Storing: Allow meal-prep sandwiches to cool (just a few minutes), then wrap each sandwich in parchment paper or foil. You don’t want the heat from the eggs to create condensation when wrapped.

How to Store & Reheat

• Store, wrapped, in the fridge for up to 5 days.
• Store, wrapped, in the freezer for up to 1 month.
• To reheat from the fridge, unwrap the sandwich and place in the microwave for a few seconds (30-60 seconds). If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• To reheat from frozen, it’s best to thaw a sandwich overnight in the fridge. Unwrap and microwave for 30-60 seconds. If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• Oven Method: Reheat at 350F on a sheet pan for about 10 minutes, until warmed through. Or use a toaster oven. An air fryer would also work, just reduce the cook time. After reheating, add any toppings and enjoy!

What to Serve With Egg Sandwiches

Serve the sandwiches alone, or pair with extra protein (like yogurt or cottage cheese) or a carb (like oatmeal, sweet potato hash, or fruit). Try these favorite sides…

• Cottage Cheese (I love Good Culture brand)
• Chocolate Protein Yogurt
• Healthy Yogurt Bowls
• Protein Overnight Oats
• Baked Oatmeal with Blueberries
• Baked Oatmeal Cups
• Seasonal Fruit: berries, grapefruit, orange, kiwi, etc.
• Sweet Potato and Sausage Hash

A Sausage & Egg Casserole That Works for Christmas Brunch or Busy Mornings

I love a good casserole. Not tuna noodle casserole from the 90’s. Trust me, I’ve had my fair share of that growing up.

Instead, I’m talking about an egg casserole, frittata, egg strata (egg casserole with bread), oatmeal casserole (also called baked oatmeal), or french toast casserole.

Casseroles are a budget-friendly way to prep breakfast in advance for the whole week or feed a crowd at a baby shower, holiday brunch, or Christmas breakfast.

This casserole recipe is versatile, working for both holiday mornings and a quick weekday breakfast. That’s one of the many reasons why I love this egg breakfast casserole.

Step by Step Instructions

Preheat the oven to 350F.

Spray your casserole dish with nonstick cooking spray (I like avocado oil spray) or grease with oil or butter to prevent the egg casserole from sticking to the bottom of the pan. No need to do this if baking the casserole in the skillet used to brown the potatoes and sausage.

Step 1: Prepare the Sausage, Potatoes, and Green Onions

• In a large skillet, over medium-high heat, melt the butter.
• Once melted, add the sausage and break it up with a wooden spoon to create crumbles.
• After about 3 minutes, stir in the diced potatoes. Cover the skillet and cook until the sausage is brown and the potatoes begin to sweat and soften (about 8-10 minutes).
• Add the spinach to the skillet and continue to cook the greens, uncovered, for about 2 minutes until wilted.
• Stir in the chopped green onions.
• Pour the veggie and sausage mixture into a casserole dish, spread it out in an even layer.

Step 2: Combine the Eggs, Cheese, and Seasonings

• In a medium-size bowl, whisk the eggs, milk, cheese, fresh herb, salt, and pepper.
• Pour the egg mixture over the top of the cooked sausage mixture.

Variations and Substitutions

• Use a Sweet Potato: Instead of using a white potato, use chopped sweet potatoes instead.
• Use a Plant-Based Milk: Instead of using dairy milk, use an unsweetened almond milk or coconut milk.
• Use Nutritional Yeast: If you need to make this casserole dairy-free, use a dairy-free cheese or add 2 tablespoons of nutritional yeast to the eggs instead of real cheese. Nutritional yeast is commonly used to mimic the taste of cheese in dairy-free recipes.
• Skip the Fresh Herb: I love adding fresh herbs to a sausage egg bake or frittata (this frittata recipe with bacon and vegetables is amazing). Herbs add extra flavor to egg dishes. If you don’t have fresh herbs on hand, you can still make the perfect breakfast casserole without this fragrant ingredient.

Make Ahead & Quick Breakfast Meal Prep Tips

• Quick Meal Prep Breakfast: Allow the casserole to cool, then cut into squares and place in an airtight container (or individual meal prep containers, and later add fruit or yogurt for a grab-n-go breakfast). Store in the fridge for up to 4 days. Serve at room temperature or reheat.
• Make-Ahead Holiday Breakfast: Cook the sausage and veggie mixture up to 1-2 days in advance and store the cooked ingredients in the fridge. Then follow the remaining instructions when you’re ready to assemble and bake the casserole. Another option is to prep the entire casserole 12 hours before baking (the night before), store the casserole in the fridge (covered), then bake according to the instructions the next day.

How to Store Leftovers

• Store leftovers directly in the casserole dish, tightly covered with foil or plastic wrap, for up to 2 days in the fridge.
• Or slice the leftover casserole into squares and store in an airtight container for up to 4 days in the fridge.

How to Reheat Leftovers

Reheat individual slices or squares of casserole in the microwave for just a few seconds (30-45 seconds) or in the oven at 300F until warmed through.

What to Serve With This Cheesy Sausage Egg Casserole

The casserole may be served on its own or paired alongside a delicious breakfast side. Here are a few ideas for a weekday breakfast or holiday gathering. Check out 21 sides to serve with breakfast casserole here.

• Yogurt Bowls (great to make in advance for a quick breakfast)
• Chocolate Protein Yogurt
• Sourdough Toast
• Overnight Oats: make the oats high protein, with frozen fruit, or add a tropical twist with coconut milk.
• Peanut Butter and Banana Toast
• Salad with Vinaigrette Dressing (great for a holiday brunch or lunch)
• Melon Prosciutto Salad (great for a baby shower or holiday brunch)
• Yogurt Dip (serve alongside fruit, like berries, for a baby shower or brunch)
• Fresh Fruit (berries, oranges, apples, grapefruit, banana, etc.)
• Einkorn Cinnamon Rolls (made with einkorn flour so they’re healthier and easy to digest)
• Fluffy Einkorn Biscuits
• Fruit Salad (mix a variety of different fruits together)
• Croissants
• Muffins (I love almond flour banana muffins, einkorn muffins, or pumpkin einkorn muffins)
• Einkorn Blueberry Scones
• Einkorn Coffee Cake
• Einkorn Pumpkin Scones
• Quick Bread (I love almond flour banana bread or almond flour pumpkin bread)
• Bagels and Cream Cheese
• Pancakes (I love sheet pan einkorn pancakes, almond-oat pancakes, or traditional einkorn pancakes)
• Waffles (I love almond flour waffles or einkorn waffles)

What Makes This Cold Pasta Salad So Good

This is one of my favorite cold salad recipes to make during the hot summer months. (Other favorite recipes: with fruit and Greek yogurt dip, Simple Cucumber Salad, Easy Marinated Chickpea Salad, Greek Yogurt Coleslaw, Kale and Romaine Caesar Salad). It’s the perfect summer pasta salad to serve as a side dish or main dish.

• Minimal Cooking: The best part is this recipe requires very little cooking; just cooking the pasta. The no-cook fresh ingredients and pasta are mixed with a flavorful, homemade zesty Italian dressing made with simple ingredients.
• Quick and Easy to Make: The entire salad comes together in about 30 minutes, from cooking the pasta to chopping the fresh ingredients and making the salad dressing.
• A Tasty Side Dish or Main Dish: When I think of summer food, pasta salad comes to mind! The perfect pasta salad is one that works for a weeknight dinner alongside grilled chicken or steak or a great side dish for a summer bbq cookout. This flavorful pasta salad is exactly that.
• Make-Ahead Lunch: The salad may be prepped and stored up to 3 days in advance, making it the perfect dish for a meal prep lunch. This salad doesn’t call for any ingredients that easily get mushy or soft (like feta cheese or greens). Add the prepared salad to meal prep containers or mason jars for an easy grab-and-eat lunch.
• Flavorful: The homemade Italian dressing makes everything pop. Sure, you could use a store-bought bottle of Italian dressing instead. But most store-bought dressings contain inflammatory oils (like sunflower, canola, and soybean oil) and lack the incredible flavor of this homemade version.

Ingredients Needed

Italian Pasta Salad Ingredients:

• 12-16 ounces pasta (such as: rotini, penne, or fusilli shaped pasta)
• 1 pint cherry tomatoes, cut in half (or grape tomatoes)
• 8 ounces fresh mozzarella cheese (cut into small, bite-sized pieces)
• 4 ounces sliced salami, cut into quarter pieces
• 3/4 cup sliced pitted black olives (or your favorite pitted olives)
• 1/2 cup chopped red onion
• 1/2 cup sliced pepperoncini peppers
• 1/2 cup chopped artichoke hearts
• 1/4 cup chopped fresh parsley (flat leaf parsley)

Zesty Italian Dressing Ingredients:

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh parsley (flat leaf parsley)
• 2 teaspoons Italian Seasoning (or 1 teaspoon dried oregano and 1 teaspoon dried basil)
• 1 teaspoon salt
• 2 garlic cloves, minced
• black pepper, to taste

How to Make, Step By Step

Step 1: Boil the Pasta

Add water to a large pot. Add salt to the water. And bring the water to a boil. Once boiling, add the pasta and cook according to the package directions.

Step 2: Chop the Salad Ingredients

While the pasta cooks, chop the delicious salad ingredients: halve the cherry tomatoes, cut the mozzarella into smaller pieces, quarter the salami slices, slice the olives, chop the parsley, and cut the artichoke hearts into smaller pieces. Everything should be bite-sized!

Step 3: Make Your Own Dressing

In a mason jar or small bowl, whisk the zesty Italian salad dressing ingredients: olive oil, red wine vinegar, Italian seasoning, salt, minced garlic, a few turns of the black pepper grinder.

Step 4: Drain the Pasta

Once the pasta is cooked (al dente), drain the pasta into a colander. Then run fresh cold water over the pasta. Pour the drained pasta into a large mixing bowl.

Step 5: Combine the Pasta with Half the Dressing

While the pasta is still warm, whisk the dressing again and pour half the dressing over the pasta. Toss to combine and evenly coat the pasta noodles with the dressing. This allows the pasta to soak up the amazing flavors of the dressing.

Variations

Gluten-Free Pasta Salad: Use gluten-free pasta. Jovial Foods Brown Rice Pasta is my favorite. Also, check the salami to make sure it is gluten-free. I like Applegate brand as it doesn’t contain any gluten.

Dairy-Free Pasta Salad: Skip the cheese in this recipe for a dairy-free pasta salad.

Use Different Cheese: I love mozzarella cheese as it holds up well with the dressing without turning mushy. If you want to use a different cheese, try shredded or shaved Parmigiano-reggiano (parmesan cheese), crumbled feta cheese, cheddar cheese cubes. Feta cheese will turn mushy in the salad, so don’t add the feta until the salad is served and lightly toss to mix the cheese with the other ingredients. Shredded parmesan and cheddar cubes will both hold up well when tossed with the other ingredients and stored in the fridge.

Use Different Veggies: Don’t want to use artichoke hearts? Skip this canned ingredient and try something else instead: sliced fresh cucumber, more olives, more peppers, chopped fresh red or green bell pepper. This salad is very easy to customize by adding more of an ingredient, skipping the ingredient, or subbing it with a different ingredient.

Add Fresh Herbs: I love to add a handful of chopped fresh basil, oregano, or even mint to the salad, along with the parsley! Fresh herbs add incredible flavor, so if you have these herbs growing in your garden or have some extra in the fridge (because you’ve been storing herbs properly), add them!

Chicken or Shrimp Pasta Salad: Instead of salami, add 2 cups of cooked (peeled) shrimp to the salad. You could also add chopped grilled chicken or shredded rotisserie-style chicken. A delicious variety that turns the salad into more of a main meal.

How to Store

Store the pasta salad in the fridge in an airtight container for up to 3 days. Even after combining the salad with all the dressing, the salad will store well without turning mushy for a couple of days. Serve the salad cold or at room temperature.

If you plan to make this salad for a meal prep lunch and eat it over the next few days, add a little of the remaining dressing before enjoying for lunch each day. This way the salad tastes super fresh!

Serving Suggestions

This recipe is the perfect side dish for a summer bbq, picnic, or dinner at home. Make this salad a main meal by adding more salami, or subbing out the salami for cooked shrimp or chopped chicken. As a side dish, here are a few of my favorite proteins to serve with this cold pasta salad:

• Instant Pot BBQ Pulled Chicken
• Grilled Boneless Chicken Thighs
• Grilled Chicken Kebabs
• Grilled Steak
• Crispy Herbed Chicken Thighs
• Grilled Chicken Burgers
• Blue Cheese Burgers
• Skillet Salmon
• Salmon Burgers
• Chicken Tenders

Of course, for dessert, don’t forget to make homemade popsicles for the ultimate summer meal! Or serve a tray of fresh berries and fruit with Greek Yogurt Fruit Dip.

To make the best basic egg and cheese omelette, you’ll need just a few ingredients.

You can customize this basic omelette recipe to your liking. Add veggies (like tomatoes, mushrooms, onions, bell pepper, potatoes, avocado, etc.) and/or ham, cooked ground sausage, cooked ground chorizo, or cooked chopped bacon.

For a classic American omelette, I suggest cheddar cheese (a sharp cheddar is my preference for flavor, like Kerrygold Reserve Cheddar that I buy at Costco), but there are many other cheese options. We’ll talk about cheese options later in this article.

• Chop or dice whatever vegetables you’ll be using. A few options: bell pepper, green onions, red or yellow onions, cherry tomatoes, mushrooms, chopped potatoes, or kale. Baby spinach is also an option that doesn’t need to be chopped. You may add a clove of garlic (minced) with whatever veggies you cook for extra flavor. And an avocado (sliced or chopped) is also an option, but this option doesn’t need to be cooked first.
• Add 1 teaspoon of oil (avocado oil or extra virgin olive oil) to a 9 or 10-inch skillet.
• Add the veggies and a pinch of salt.
• Saute the veggies for about 2-3 minutes. This softens the veggies, making them perfect for an omelette filling.
• Once softened, set aside on a plate.

If you’re adding potatoes (1/2 a Yukon Gold or red potato is best), you’ll need a bit more oil and a few extra minutes of cook time for the hard potatoes to cook. I suggest dicing the potatoes, so the chunks are small and cook quickly.

Step 1: Crack 2 Eggs

Crack 2 eggs in a medium-size bowl. Add a pinch or two of salt and a couple turns of the pepper grinder (a pinch or two of ground pepper).

Step 2: Vigorously Whisk Eggs

Vigorously whisk the eggs in the bowl. This will take about 30 seconds. Air pockets will begin to form in the eggs.

Some people add milk to the eggs before whisking, but I don’t find this is necessary. Omelettes are even better without milk.

Step 3: Melt 1 Tablespoon Butter

Using a 9 or 10-inch skillet, melt butter over medium-high heat. There’s no need to use a nonstick skillet.

A stainless steel skillet works best for me, along with plenty of room for the egg mixture to spread in the pan.

Step 4: Pour Whisked Eggs Into The Skillet

Once the butter has melted, reduce the heat to medium-low. Pour the whisked eggs into the skillet.

Allow the eggs to set on the bottom and on the edges for a few seconds (about 5-10 seconds), don’t touch the eggs at this time.

Step 5: Tilt the Skillet, Moving the Egg Mixture in The Skillet

Use a rubber spatula (like this) to push the sides toward the center, just a bit, while tilting the skillet. This creates little pockets for the uncooked eggs to slide into and cook. See the video below for a visual of what this looks like.

Step 6: Add Cheese (and Ham and/or Veggies)

Add your filling(s) to the center of the omelette: 1 ham slice (if using), shredded or sliced cheese, and finally veggies (if using). Allow the eggs and filling to cook for about 40-60 seconds.

Step 7: Fold the Omelette Sides Over the Filling

Carefully use the rubber spatula to fold the sides of the omelette up and over the filling. If your cheese isn’t fully melted yet, place a lid on the skillet and cook for another minute.

Step 8: Garnish and Serve

Serve as-is, or garnish with extra salt and pepper, chopped green onions, chopped fresh tomatoes or radishes, chopped fresh herbs (like basil, dill, parsley, or chives), chopped radish, a spoonful of salsa, or avocado slices.

An Easy Sheet Pan Dinner

Sheet pan meals are one of the best ways to keep meals easy, nutrient-dense, and healthy when life is busy. Here’s why: minimal dishes, hands-off cooking, and roasting food always = great flavor! The best sheet pan meals are made with a protein and veggies, which can be mixed and matched to change with the seasons. This sheet pan sausage and veggies recipe is the perfect example.

Here at Live Simply, we’re all about eating real-food and I know some members of the community may be following a gluten-free, paleo, or Whole30 way of eating. This recipe checks off all those boxes (yes, Whole30 allows for white potatoes).

A Meal-Prep Recipe

If you’re looking to get a jumpstart on your meals for the week, this recipe is also a great meal-prep idea. Roast up the veggies and sausage ahead of time, portion into containers (I love this set–as you can take them to work and reheat food easily). Or, add this meal (re-heated) to a thermos in the morning for a hot and ready meal at lunch. If you’re planning to make this recipe in advance and store it for later, 5 days is the max for freshness.

• 4-6 raw sausage links (pork sausage, chicken sausage, or turkey sausage)
• fingerling potatoes (or chopped yellow baking potatoes)
• cauliflower florets
• mini sweet peppers
• garlic cloves
• salt and pepper
• spices: rosemary, thyme, basil
• extra virgin olive oil or avocado oil

How to Make this Sheet Pan Dinner

This recipe is so incredibly easy. The most time-consuming part is just preparing the veggies, which will take about 10 minutes. Once chopped, this recipe is completely hands-off, making it the perfect easy sheet pan dinner recipe.

• First, cut a cauliflower head into florets (or buy pre-chopped florets to save time), halve the fingerling potatoes, and halve the sweet peppers.
• Next, place the veggies in a large bowl. Add the garlic, drizzle the oil, and sprinkle in the seasonings: salt, pepper, rosemary, thyme, and basil. Toss the veggies until well coated in the seasoning and oil.
• Next, line a large sheet pan (or two smaller sheet pans) with parchment paper (for easy cleanup). The sheet pan shouldn’t be “packed” with food as the food needs enough room for roasting without steaming. 
• Spread the veggies onto the sheet pan.
• Place the sausages in the bowl where the veggies were mixed, and lightly coat the sausages in any remaining oil and spices left at the bottom of the bowl.
• Add the sausage to the sheet pan, nestled in the veggies.
• Roast the sausage and veggies on the sheet pan for 30-40 minutes, until veggies are fork tender and sausage is cooked through.

Variation Ideas

The beauty of a sheet pan dinner is that with the foundation recipe you can change up how you make a meal based on seasons, food prices, or preference. Here are a few ideas for veggies you could use instead of the potatoes, cauliflower, and mini sweet peppers:

• Carrots (instead of the cauliflower or potatoes)
• Broccoli (instead of the cauliflower or potatoes)
• Zucchini (instead of the cauliflower or potatoes)
• Butternut Squash (instead of the cauliflower or potatoes)
• Brussel Sprouts (instead of the cauliflower or potatoes)
• Bell Peppers (instead of the mini sweet peppers)
• Sweet Potato (instead of the fingerling potatoes)

Serving Ideas

Serve this easy sheet pan dinner as-is, without anything else (making it super easy and fuss-free). If you want to add something extra, here are a few ideas….

• Add a salad on the side. I love this weeknight salad.
• Toss in a handful of spinach after cooking the veggies, allowing the steam to wilt the greens with the veggies and sausage.
• Spoon the veggies on top of a bowl of arugula that’s been tossed with olive oil and lemon juice and add some parmesan cheese on top.
• Serve on top of quinoa or rice. This may be too much with the potatoes and cauliflower, but if you’re using a different veggie, this would add healthy carbs to the meal.
• Top with a balsamic glaze or reduction. Like this recipe.
• Serve with mustard.
• Shred parmesan cheese over top.