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 yellow onion

0 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the diced red bell pepper and yellow onion with olive oil on the baking sheet and roast for 15 minutes until tender and slightly charred.

• 3

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

• 4

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

• 5

  Add the roasted vegetables to the skillet with the sausage, then pour in the egg mixture.

• 6

  Season with nutritional yeast, sea salt, and black pepper, stirring gently with a spatula to form soft curds.

• 7

  When the eggs are nearly set, fold in the baby spinach and cook for 30 seconds until the leaves are just wilted.

• 8

  Transfer the scramble to a bowl and serve immediately while hot.