NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tsp extra virgin 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 (200°C).

• 2

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

• 3

  Place the vegetables and sausage on a baking sheet, drizzle with olive oil, and season with half of the salt and pepper.

• 4

  Roast in the oven for 12 to 15 minutes until the vegetables are tender and the sausage is slightly browned.

• 5

  While roasting, whisk together the eggs, liquid egg whites, nutritional yeast, and the remaining salt and pepper in a medium bowl.

• 6

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture.

• 7

  Once the roasted vegetables and sausage are done, fold them directly into the skillet with the eggs.

• 8

  Gently scramble the mixture using a spatula until the eggs are set but still moist and fluffy.

• 9

  Remove from heat, garnish with freshly chopped chives, and serve immediately.