NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 link chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

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

• 2

  Dice the bell pepper and zucchini into half-inch pieces and toss them with the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 12 minutes until they are tender and slightly charred around the edges.

• 4

  Slice the chicken sausage into thin rounds and add them to the baking sheet, roasting for an additional 5 minutes to heat through.

• 5

  While the roasting finishes, whisk the whole eggs and liquid egg whites together in a medium bowl until the mixture is uniform and frothy.

• 6

  Pour the egg mixture into a non-stick skillet over medium-low heat and cook, stirring gently with a silicone spatula to create soft curds.

• 7

  Once the eggs are nearly set, fold in the roasted vegetables, sliced sausage, and crumbled feta cheese until combined.

• 8

  Garnish the scramble with the fresh chives and serve immediately while the eggs are soft and warm.