NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup egg whites

0.5 link chicken sausage

2 cup baby spinach

0 tsp ghee

0.13 cup feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the whole eggs, egg whites, sea salt, and black pepper until well combined and slightly frothy.

• 2

  Slice the chicken sausage into thin rounds.

• 3

  Heat the ghee in a non-stick skillet over medium heat.

• 4

  Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned and heated through.

• 5

  Add the fresh baby spinach to the skillet and toss with the sausage until the leaves are just wilted.

• 6

  Lower the heat to medium-low and pour the egg mixture into the skillet.

• 7

  Using a spatula, gently push the eggs from the edges toward the center, allowing them to form soft, tender curds.

• 8

  When the eggs are nearly set but still slightly moist, sprinkle the crumbled feta cheese over the top.

• 9

  Fold the feta into the scramble and remove from heat immediately to prevent overcooking.

• 10

  Serve warm on a plate, garnished with extra pepper if desired.