Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 6 servings

Nutrition Information:

- Free of Sesame

- Free of Nuts

- Free of Soy

Ingredients:

- 1/2 (14.1-ounce) package refrigerated pie crusts (1 crust)

- 2 cups loosely packed baby spinach

- 1 cup frozen tricolor bell pepper strips, thawed

- 4 ounces bulk mild Italian turkey sausage

- 1/4 teaspoon dried oregano

- 1/4 teaspoon salt-free Italian seasoning

- 1/4 teaspoon ground pepper

- 1/4 cup crumbled feta cheese

- 6 large eggs

- 1 tablespoon torn fresh basil leaves

- 1/8 teaspoon crushed red pepper

Instructions:

1. Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet in the top third of the oven.

Preheat to 375°F.

2. Remove the hot skillet from the oven. Unroll pie crust and carefully place it in the bottom of the skillet, allowing about 1/2 inch of crust to go up the pan sides.

3. Arrange spinach and bell peppers in an even layer on top of the crust. Dot the sausage over the vegetables.

4. Make small wells in the mixture and sprinkle with oregano, Italian seasoning, and black pepper. Add crumbled feta between the wells.

5. Gently fold down the crust edge over the filling, leaving a gap between edges and bottom crust.

6. Bake for about 30 minutes until crust edges just begin to turn golden brown.

Remove from the oven and re-create the wells if needed. Crack 1 egg into each well.

7. Bake for an additional 10 minutes or until the eggs are set but the yolks are still runny. Sprinkle with basil and crushed red pepper before serving.

Per Serving:

Calories: 258

Fat: 16g

Saturated Fat: 6g

Cholesterol: 208mg

Carbohydrates: 18g

Total Sugars: 1g

Added Sugars: 0g

Protein: 12g

Fiber: 1g

Sodium: 425mg

Potassium: 76mg