portabello breakfast cups

4 large portobello mushrooms, stems removed
2 tbsp olive oil, divided
1/2 large sweet onion, chopped
1 bell pepper (red, yellow, orange, etc.), chopped
1 zucchini, chopped
3 cloves garlic, finely chopped
large handful chopped kale, approx 1 cup loosely packed
1 chicken sausage, sliced
1/4 cup 75% reduced fat cheddar cheese (or whatever cheese you want to use, or no cheese if you wish)
4 eggs
salt and pepper to taste
Chalulah for topping, optional

Line a medium-large baking dish with tin foil. Add portobello mushrooms and drizzle lightly with 1 tbsp olive oil. Broil until tender, about 10-15 minutes.
Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add onion, bell pepper, zucchini and garlic. Cook for 5 minutes, until fragrant. Add kale and chicken sausage. Season with salt and pepper. Reduce heat to medium-low, cover, and cook for an additional 5-10 minutes.
While vegetables finish cooking, fry eggs over medium heat in a large nonstick skillet until bottoms are browned, and eggs are cooked to desired consistency (for me, it's about 5 minutes).
Top cooked portobellos with sauteed vegetables, then cheese. Top with fried egg. Add a few shakes of Chalulah is desired.

Serving Size: 1

Number of Servings: 4

Recipe submitted by SparkPeople user SCHMICA.