NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 cup egg whites

1 link organic chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 tsp avocado oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Toss the diced vegetables on the baking sheet with avocado oil, half of the sea salt, and half of the garlic powder.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, slice the chicken sausage into thin rounds and whisk the eggs and egg whites together in a medium bowl.

• 6

  Heat the ghee in a non-stick skillet over medium heat and add the sausage rounds, browning them for about 2 minutes per side.

• 7

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

• 8

  Season the eggs with the remaining sea salt, black pepper, and garlic powder, then gently stir with a silicone spatula until the eggs are soft and fluffy.

• 9

  Divide the roasted vegetables between plates and top with the hearty egg and sausage scramble.