Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Dice the sweet potato and red bell pepper into small, uniform half-inch cubes.
Toss the diced vegetables with the extra virgin olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the vegetables for 15-20 minutes, or until the sweet potatoes are tender and have developed golden-brown edges.
While the vegetables roast, slice the chicken sausage into thin rounds and whisk the eggs, egg whites, remaining sea salt, and black pepper together in a medium bowl.
Heat a non-stick skillet over medium heat and brown the chicken sausage rounds for 2-3 minutes per side until caramelized.
Lower the heat to medium-low, add the grass-fed ghee to the skillet, and pour in the egg mixture.
Gently push the eggs across the pan with a spatula to create soft, creamy curds.
When the eggs are nearly set, fold in the roasted vegetables and the baby spinach, stirring just until the spinach is slightly wilted.
Transfer to a plate and garnish with freshly chopped chives before serving.