NUTRITION

SERVINGS

INGREDIENTS

1 link Chicken Sausage

2 Large Eggs

0.2 cup Liquid Egg Whites

0.75 cup diced Sweet Potato

1 tablespoon Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Baby Spinach

PREPARATION

• 1

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

• 2

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

• 3

  While potatoes roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat.

• 4

  In a medium bowl, whisk together the eggs, egg whites, and Greek yogurt until the mixture is completely smooth.

• 5

  Remove the browned sausage from the skillet and add the remaining oil and baby spinach, sautéing until just wilted.

• 6

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

• 7

  Gently move the eggs with a spatula, cooking slowly until they are set but still have a creamy texture.

• 8

  Plate the velvety scrambled eggs alongside the roasted sweet potatoes and savory chicken sausage rounds.