NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz chicken sausage

0.5 cup red bell pepper

0.5 cup broccoli florets

1 tsp olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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 chop the broccoli into bite-sized florets.

• 3

  Toss the vegetables with 0.5 tsp of olive oil and a pinch of salt on the prepared baking sheet, then roast for 12-15 minutes until tender and slightly charred.

• 4

  While the vegetables roast, slice the chicken sausage into thin rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.

• 5

  In a medium bowl, whisk together the whole eggs, egg whites, nutritional yeast, sea salt, and black pepper until the mixture is uniform and frothy.

• 6

  Add the remaining 0.5 tsp of olive oil to the skillet with the sausage, then pour in the egg mixture.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds.

• 8

  When the eggs are nearly set, fold in the roasted vegetables from the oven.

• 9

  Remove the skillet from the heat while the eggs still look slightly moist to ensure a creamy texture.

• 10

  Garnish with finely chopped fresh chives and serve immediately.