NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1 link Chicken sausage

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and slice the chicken sausage into rounds.

• 3

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

• 4

  Roast in the oven for 15 to 20 minutes until the vegetables are tender and the sausage is golden brown.

• 5

  While the vegetables roast, whisk the large eggs and egg whites together in a medium bowl until the mixture is uniform.

• 6

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

• 7

  Use a silicone spatula to gently move the eggs across the pan until soft, fluffy curds form and they are just set.

• 8

  Fold the roasted vegetables and sausage into the scrambled eggs and remove from heat.

• 9

  Garnish with freshly chopped chives and serve immediately while hot.