NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link organic chicken sausage

2 cups fresh baby spinach

0.25 cup red bell pepper

0.25 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Dice the chicken sausage into rounds and finely chop the red bell pepper.

• 2

  In a small bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, and garlic powder until well combined and slightly frothy.

• 3

  Heat a large non-stick skillet over medium heat and add the ghee, swirling to coat the pan.

• 4

  Add the chicken sausage and bell peppers to the skillet, sautéing for 3-4 minutes until the sausage is lightly browned and the peppers are tender.

• 5

  Add the baby spinach to the pan and toss for 1 minute until it just begins to wilt.

• 6

  Lower the heat to medium-low and pour the egg mixture over the sausage and vegetables.

• 7

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, pillowy curds.

• 8

  Continue cooking until the eggs are just set but still moist, then remove from heat immediately to prevent overcooking.