NUTRITION

SERVINGS

INGREDIENTS

3 links Al Fresco chicken breakfast sausage

1 cup Egg whites

0.25 cup Low-fat cottage cheese

1 slice Sourdough bread

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

PREPARATION

• 1

  Slice the chicken sausage links into bite-sized rounds.

• 2

  In a medium bowl, whisk together the egg whites, low-fat cottage cheese, sea salt, and black pepper until well combined.

• 3

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the chicken sausage to the skillet and sauté for 3-4 minutes until the edges are nicely browned.

• 5

  Lower the heat to medium and add the fresh baby spinach, tossing until it begins to wilt.

• 6

  Pour the egg white and cottage cheese mixture into the skillet and let it sit for 30 seconds before gently folding with a spatula.

• 7

  Continue to cook, stirring occasionally, until the eggs are set but still moist and fluffy.

• 8

  While the eggs cook, toast the sourdough bread slice until it is golden and crisp.

• 9

  Place the toasted sourdough on a plate, top with the hearty scramble, and garnish with freshly chopped chives.