NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 link chicken apple sausage

0.25 cup nonfat Greek yogurt

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the red bell pepper and zucchini into small, uniform pieces.

• 3

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

• 4

  Roast the vegetables for 12 to 15 minutes until they are tender and slightly browned at the edges.

• 5

  While the vegetables roast, whisk together the eggs, egg whites, Greek yogurt, nutritional yeast, and remaining salt and pepper in a medium bowl until no streaks of yogurt remain.

• 6

  Slice the chicken sausage into thin rounds and heat a non-stick skillet over medium heat.

• 7

  Add the sausage to the skillet and sear for 2 to 3 minutes until golden brown.

• 8

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

• 9

  Let the eggs sit for 30 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center.

• 10

  Fold in the roasted vegetables once the eggs are mostly set but still look moist.

• 11

  Remove from heat immediately to prevent overcooking and garnish with chopped fresh chives before serving.