NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1.5 oz Chicken sausage

0.5 cup Bell pepper

0.5 cup Red onion

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Toss the diced bell pepper and red onion with 0.5 tbsp of olive oil, 0.125 tsp salt, and 0.125 tsp pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

• 4

  While vegetables roast, heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium heat.

• 5

  Add the chicken sausage to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.

• 6

  In a small bowl, whisk together the eggs and egg whites until well combined.

• 7

  Add the baby spinach to the skillet with the sausage and sauté until just wilted.

• 8

  Lower the heat to medium-low and pour the egg mixture into the skillet, stirring gently until the eggs are fluffy and set.

• 9

  Season the eggs with the remaining salt and pepper, then serve them over the warm roasted vegetables.