Breakfast Sausage Stir-Fry with Spinach, Mushrooms, and Burst Grape Tomatoes

From Chow Bella

1 lb breakfast sausage (I used pork, but you can use any sausage you prefer)

8 oz sliced mushrooms, cut into halves or quarters depending on the size of the mushroom

1 pint grape tomatoes

1 5-oz container fresh baby spinach, coarsely chopped

1. Brown the sausage in a large skillet over medium to medium-high heat. When the sausage is about three-quarters of the way done, add the mushrooms and cook until the sausage is done and the mushrooms are soft.

2. Stir in the grape tomatoes. Place the spinach on top and cook until the steam from the bottom of the pan wilts the spinach. Stir the ingredients together and cook until the tomatoes have softened slightly and are starting to burst. Serve immediately.

• Servings per recipe: 4

• Per serving:

• Calories: 229.2 

• Fat: 16.3 g

• Saturated fat: 6 g

• Cholesterol: 40 mg

• Sodium: 439.4 mg

• Carbohydrate: 10.4 g

• Fiber: 1.2 g

• Sugars: 4.8 g

• Protein: 10.1 g