NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken sausage

2 large eggs

0.25 cup egg whites

1 cup bell pepper

0.5 cup red onion

1 cup baby spinach

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Slice the chicken sausage into rounds and dice the bell peppers and red onion into bite-sized pieces.

• 3

  Place the sausage, peppers, and onions on the sheet pan, drizzle with olive oil, and toss to coat evenly.

• 4

  Spread the mixture into a single layer and roast in the oven for 12 minutes until the vegetables are tender and the sausage is lightly browned.

• 5

  While the vegetables roast, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder in a small bowl.

• 6

  Remove the pan from the oven, pour the egg mixture over the roasted sausage and vegetables, and carefully tilt the pan to ensure the eggs spread evenly.

• 7

  Return the pan to the oven and bake for another 5 to 7 minutes until the eggs are just set.

• 8

  Remove from the oven, immediately scatter the baby spinach over the hot eggs, and gently toss with a spatula until the spinach is wilted.