NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 whole chicken sausage link

0.75 medium Yukon Gold potato

0.25 tsp extra virgin olive oil

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into half-inch cubes and toss them in a bowl with the extra virgin olive oil, garlic powder, and half of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are tender and the edges are golden-brown.

• 4

  While the potatoes are roasting, slice the chicken sausage link into thin rounds and place them in a non-stick skillet over medium heat.

• 5

  Sauté the sausage for 3-4 minutes until lightly browned on both sides.

• 6

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

• 7

  Add the baby spinach to the skillet with the sausage and stir for 1 minute until the leaves are just wilted.

• 8

  Pour the egg mixture into the skillet and season with the remaining sea salt and black pepper.

• 9

  Cook the eggs, stirring gently with a spatula, until they are soft, fluffy, and fully set.

• 10

  Transfer the egg and sausage scramble to a plate and serve alongside the hot roasted potatoes.