NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

2 Large Egg Whites

1 link Chicken Sausage

2 cups Baby Spinach

2 teaspoons Ghee

1 tablespoon Nonfat Plain Greek Yogurt

PREPARATION

• 1

  Slice the chicken sausage into thin rounds.

• 2

  Heat one teaspoon of ghee in a non-stick skillet over medium heat and brown the sausage until golden and slightly crisp.

• 3

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the sausage and spinach from the pan and set aside.

• 4

  In a small bowl, whisk the eggs, egg whites, and Greek yogurt together until the mixture is smooth and slightly frothy.

• 5

  Wipe the skillet clean, add the remaining teaspoon of ghee, and reduce the heat to medium-low.

• 6

  Pour the egg mixture into the skillet and let it sit for a few seconds until the edges begin to set.

• 7

  Using a silicone spatula, gently push the eggs toward the center, creating soft, creamy curds until they are mostly set but still look moist.

• 8

  Season with a pinch of sea salt and black pepper, then serve immediately alongside the warm sausage and spinach.