NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 cup baby spinach

0 tsp extra virgin olive oil

0.25 cup non-fat plain Greek yogurt

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Dice the red bell pepper and zucchini into small, uniform cubes.

• 2

  Toss the diced peppers and zucchini with the extra virgin olive oil, sea salt, and black pepper on a baking sheet. Roast for 12-15 minutes until tender and slightly caramelized.

• 3

  While vegetables roast, slice the chicken sausage into rounds. Heat a non-stick skillet over medium-high heat and sear the sausage until browned on both sides. Remove from the pan and set aside.

• 4

  In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, and nutritional yeast until completely smooth and slightly frothy.

• 5

  Lower the skillet heat to medium-low. Pour the egg mixture into the pan. Let it sit for 30 seconds, then gently push the eggs across the pan with a spatula to create large, soft curds.

• 6

  When the eggs are nearly set but still moist, fold in the roasted vegetables, seared chicken sausage, and baby spinach. Stir gently until the spinach is just wilted.

• 7

  Remove from heat immediately to prevent overcooking. Garnish with freshly chopped chives and serve warm.