NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

0.5 cup Egg whites

1 link Chicken sausage

0.5 cup Red bell pepper

0.5 cup Red onion

0.5 tsp Extra virgin olive oil

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and red onion into uniform half-inch pieces.

• 3

  Toss the vegetables with the olive oil and half of the sea salt and black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.

• 5

  While the vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.

• 6

  In a small bowl, whisk together the whole eggs and egg whites until the mixture is uniform and airy.

• 7

  Reduce the skillet heat to medium-low and pour in the egg mixture, stirring gently with a spatula until soft curds form.

• 8

  Fold the roasted vegetables and crumbled feta cheese into the eggs just before they finish cooking.

• 9

  Season with the remaining salt and pepper, then garnish with finely chopped fresh parsley before serving.