NUTRITION

SERVINGS

INGREDIENTS

2 links chicken sausage

2 large eggs

0.25 cup liquid egg whites

1 cup fresh baby spinach

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Slice the chicken sausage links into 1/2-inch thick rounds.

• 2

  Heat the ghee in a medium non-stick skillet over medium-high heat.

• 3

  Add the sausage slices to the pan and sear for 3-4 minutes, turning once, until the edges are golden and crispy.

• 4

  While the sausage browns, whisk the whole eggs and egg whites together in a small bowl with the sea salt and black pepper.

• 5

  Add the baby spinach to the skillet with the sausage and stir for 1 minute until it just begins to wilt.

• 6

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

• 7

  Using a silicone spatula, gently fold the eggs from the edges toward the center until soft, creamy curds form and the eggs are just set.

• 8

  Remove from heat immediately and garnish with chopped fresh chives before serving.