NUTRITION

SERVINGS

INGREDIENTS

2 links chicken sausage

2 large eggs

0.5 cup egg whites

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Dice the red onion and red bell pepper into small, uniform pieces and slice the chicken sausage into rounds.

• 2

  Heat the extra virgin olive oil in a medium cast-iron skillet over medium heat.

• 3

  Add the diced onion and bell pepper to the skillet, sautéing for about 4 minutes until the onions are translucent and the peppers have softened.

• 4

  Add the sliced chicken sausage to the pan and cook for another 2-3 minutes until the edges are slightly browned and fragrant.

• 5

  In a small mixing bowl, whisk together the whole eggs and egg whites with the sea salt and black pepper until well combined.

• 6

  Toss the baby spinach into the skillet and stir for 1 minute until the leaves are just wilted.

• 7

  Pour the egg mixture over the sausage and vegetables, letting it sit undisturbed for 30 seconds to set the bottom.

• 8

  Using a spatula, gently fold the eggs from the edges toward the center until they are cooked through but still moist and fluffy.

• 9

  Remove the skillet from the heat immediately to prevent overcooking and garnish with fresh chopped chives before serving.