NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tsp ghee

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Roast the vegetables for 15 minutes until they are tender and show slight caramelization on the edges.

• 4

  In a medium mixing bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.

• 5

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

• 6

  Pour the egg mixture into the skillet with the sausage, using a silicone spatula to gently push the eggs from the edges to the center to create soft curds.

• 7

  Gently fold the roasted vegetables into the scrambled eggs just before they are fully set and garnish with fresh chives to serve.