NUTRITION

SERVINGS

INGREDIENTS

1 Large Egg

92g Egg Whites

1 link Chicken Sausage

100g Sweet Potato, cubed

50g Red Bell Pepper, diced

30g Baby Spinach

1 tsp Olive Oil

20g Red Onion, minced

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and browned.

• 3

  While the potatoes roast, slice the chicken sausage into rounds and dice the bell pepper and onion.

• 4

  Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the sausage, peppers, and onions until the vegetables are soft and the sausage is lightly browned.

• 5

  In a small bowl, whisk together the whole egg and egg whites until well combined.

• 6

  Lower the heat to medium-low and pour the egg mixture into the skillet with the sausage and vegetables.

• 7

  Add the baby spinach to the pan and gently fold the eggs until they are just set and the spinach has wilted.

• 8

  Plate the egg scramble alongside the roasted sweet potatoes and enjoy while hot.