NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Yukon Gold potato

0.75 links Chicken sausage

1 large Eggs

0.25 cup Liquid egg whites

0.25 tbsp Extra virgin olive oil

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 cup Baby kale

0.13 cup Plain non-fat Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Dice the Yukon Gold potato into 1/2-inch cubes and slice the chicken sausage into thin rounds.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet and season with sea salt, black pepper, and smoked paprika.

• 4

  Cook the potatoes for 8 to 10 minutes, stirring occasionally, until they are golden-brown and tender.

• 5

  Add the sliced chicken sausage, diced onions, and red bell peppers to the pan and sauté for an additional 5 minutes.

• 6

  Lower the heat to medium and stir in the baby kale until it is just wilted.

• 7

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

• 8

  Pour the egg mixture into the skillet and gently scramble with the potato and sausage mixture until the eggs are set but still moist.

• 9

  Transfer the mixture to a bowl and top with a dollop of plain non-fat Greek yogurt for added creaminess before serving.