NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 link chicken sausage

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

0.5 tsp extra virgin olive oil

0.13 whole avocado

1 tbsp plain Greek yogurt

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 large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the bell pepper, zucchini, red onion, and chicken sausage into uniform, bite-sized pieces.

• 3

  Place the chopped vegetables and sausage on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.

• 4

  Toss everything to coat evenly and roast in the oven for 15 to 18 minutes until the vegetables are tender and slightly caramelized.

• 5

  While the vegetables roast, whisk the whole eggs, egg whites, and plain Greek yogurt in a medium bowl until the mixture is light and well combined.

• 6

  Heat a non-stick skillet over medium-low heat and pour in the egg mixture, stirring gently with a spatula to create soft, creamy curds.

• 7

  Once the eggs are nearly set, fold the roasted vegetables and sausage directly into the skillet to incorporate.

• 8

  Transfer the scramble to a plate and top with the freshly sliced avocado before serving.