NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp extra virgin olive oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 vegetables on the baking sheet with extra virgin olive oil, sea salt, and dried oregano until well coated.

• 4

  Roast the vegetables for 15 to 18 minutes, or until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, slice the chicken sausage into thin rounds and brown them in a non-stick skillet over medium heat with the ghee.

• 6

  In a medium bowl, whisk together the large eggs, liquid egg whites, and black pepper until the mixture is uniform and slightly frothy.

• 7

  Lower the skillet heat to medium-low, then pour the egg mixture over the browned sausage, stirring gently with a spatula to create soft curds.

• 8

  Once the eggs are nearly set, fold in the roasted vegetables from the oven and serve immediately while hot.