NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

3 ounce Chicken sausage

1 cup Bell peppers

0.5 cup Zucchini

0 tsp Ghee

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Toss the diced bell peppers and zucchini with the extra virgin olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and show slight caramelized edges.

• 4

  While the vegetables roast, whisk together the whole eggs and egg whites in a medium bowl until the mixture is uniform and airy.

• 5

  Heat a non-stick skillet over medium heat with the ghee and sauté the sliced chicken sausage for 3 to 4 minutes until browned.

• 6

  Reduce the skillet heat to medium-low, pour in the egg mixture, and use a spatula to gently fold the eggs until soft, creamy curds form.

• 7

  Divide the roasted vegetables between plates, top with the scrambled egg and sausage mixture, and garnish with chopped fresh parsley.