NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

2 oz chicken sausage

1 oz feta cheese

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the diced red bell pepper and zucchini with the extra virgin olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 12-15 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat for 3-4 minutes.

• 5

  In a medium bowl, whisk together the whole eggs and the liquid egg whites until well combined and slightly frothy.

• 6

  Lower the skillet heat to medium-low and add the roasted vegetables into the pan with the sausage.

• 7

  Pour the egg mixture over the sausage and vegetables, gently folding with a spatula until the eggs are soft and set.

• 8

  Remove from heat and sprinkle with crumbled feta cheese and fresh chopped chives before serving.