NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken sausage

2 large eggs

0.5 cup egg whites

0.25 medium Yukon gold potato

0.5 cup bell pepper

0.25 cup red onion

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Wash and dice the Yukon gold potato into small 1/2-inch cubes to ensure even cooking.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 3

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden-brown and fork-tender.

• 4

  Slice the chicken sausage into rounds and add them to the skillet along with the diced bell pepper and red onion.

• 5

  Sauté the mixture for another 5 minutes until the sausage is browned and the vegetables have softened.

• 6

  In a small bowl, whisk together the large eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.

• 7

  Lower the heat to medium-low and pour the egg mixture directly over the sausage and potato base.

• 8

  Gently scramble the eggs using a spatula, folding them into the other ingredients until just set and fluffy.

• 9

  Remove from heat and garnish with chopped fresh parsley before serving warm.