NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz chicken sausage

0.5 cup bell pepper

0.5 cup zucchini

1 tsp olive oil

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chives

PREPARATION

• 1

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

• 2

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

• 3

  Toss the vegetables with olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the vegetables for 12 to 15 minutes until they are tender-crisp and slightly caramelized.

• 5

  While vegetables roast, whisk together the whole eggs, egg whites, and nutritional yeast in a medium bowl until well combined.

• 6

  Slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for about 3 minutes.

• 7

  Add the roasted vegetables into the skillet with the sausage.

• 8

  Lower the heat to medium-low and pour the egg mixture into the skillet.

• 9

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

• 10

  Once the eggs are just set but still moist, remove from heat and garnish with freshly chopped chives.