NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

2 oz chicken sausage

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 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the red bell pepper, zucchini, and chicken sausage into small, uniform pieces to ensure even roasting.

• 3

  Toss the diced vegetables and sausage with the extra virgin olive oil, sea salt, and black pepper directly on the baking sheet.

• 4

  Roast for 12-15 minutes, or until the vegetables are tender and the sausage is slightly browned.

• 5

  While the vegetables roast, whisk the whole eggs, liquid egg whites, and nutritional yeast in a medium bowl until the mixture is light and airy.

• 6

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

• 7

  Cook the eggs slowly, using a silicone spatula to gently push the curds from the edges toward the center until they are mostly set but still moist.

• 8

  Fold the roasted vegetables and sausage into the eggs during the last 30 seconds of cooking.

• 9

  Transfer to a plate, garnish with freshly chopped chives, and enjoy immediately.