NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 link chicken sausage

1 cup baby spinach

1 slice sourdough bread

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Slice the chicken sausage into rounds and finely mince the fresh chives.

• 2

  In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined.

• 3

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

• 4

  Add the chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned and fragrant.

• 5

  Add the baby spinach to the pan and cook for 1 minute until just starting to wilt.

• 6

  Reduce the heat to medium-low and pour the egg mixture into the skillet.

• 7

  Gently fold the eggs with a spatula, cooking until they are set but still moist and fluffy.

• 8

  While the eggs cook, toast the sourdough bread until golden and crisp.

• 9

  Plate the scramble immediately, garnish with fresh chives, and serve with the toasted sourdough on the side.