NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sweet potato

1 cup broccoli florets

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 oz chicken sausage

2 large eggs

0.75 cup egg whites

1 tbsp feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Place the cubed sweet potato and broccoli florets on the baking sheet and toss with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Roast the vegetables in the oven for 15 to 20 minutes, or until the sweet potatoes are fork-tender and the broccoli florets have crispy, charred edges.

• 4

  While the vegetables are roasting, heat a non-stick skillet over medium heat and add the sliced chicken sausage, browning it for about 3 to 4 minutes per side.

• 5

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

• 6

  Lower the skillet heat to medium-low and pour in the egg mixture, using a silicone spatula to gently push the eggs across the pan to create soft, fluffy curds.

• 7

  Once the eggs are nearly set, fold in the roasted sweet potatoes and broccoli florets directly from the oven.

• 8

  Transfer the scramble to a bowl, sprinkle with the crumbled feta cheese, and enjoy immediately while hot.