NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs (150g total)

1 ounce Chicken Sausage (28g)

0.5 cup Baby Spinach (15g)

0.5 cup diced Bell Pepper (75g)

0.25 cup diced Red Onion (40g)

1 small Russet Potato (150g)

1 tablespoon Olive Oil (14g)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for the potatoes.

• 2

  Dice the russet potato into small cubes. Toss them with half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until crispy and tender, stirring halfway through.

• 3

  While the potatoes roast, slice the chicken sausage into thin rounds. Dice the bell pepper and red onion, and roughly chop the baby spinach.

• 4

  In a non-stick skillet, heat the remaining olive oil over medium heat. Sauté the chicken sausage for 2 minutes until slightly browned.

• 5

  Add the diced bell pepper and red onion to the skillet and cook for another 2-3 minutes until they begin to soften.

• 6

  Crack the eggs into a bowl, season with salt and pepper, and whisk them until well combined. Pour the eggs into the skillet along with the spinach, allowing the mixture to set slightly before gently stirring to form a scramble.

• 7

  Cook the mixture for 2-3 minutes, stirring occasionally, until the eggs are cooked to your liking.

• 8

  Plate the egg and vegetable scramble alongside the crispy roasted potatoes and enjoy your nutritious breakfast.