NUTRITION

SERVINGS

INGREDIENTS

1 large eggs

0.5 cup liquid egg whites

3 oz organic chicken sausage

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a small baking dish with a touch of olive oil.

• 2

  Dice the bell peppers, zucchini, and red onion into small, uniform pieces and thinly slice the chicken sausage.

• 3

  Spread the vegetables and sausage onto a parchment-lined baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.

• 4

  Roast the vegetable mixture for 15 minutes until the edges are slightly caramelized and tender.

• 5

  While the vegetables roast, whisk together the large eggs and liquid egg whites in a medium bowl until well combined.

• 6

  Remove the vegetables from the oven and transfer them into the prepared baking dish, spreading them into an even layer.

• 7

  Pour the egg mixture over the roasted vegetables and sausage, ensuring everything is submerged.

• 8

  Return the dish to the oven and bake for 15 to 20 minutes, or until the eggs are completely set in the center.

• 9

  Garnish with freshly chopped parsley and serve immediately.