NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

1 link organic chicken apple sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

1 tsp grass-fed butter

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

  Toss the diced red bell pepper and zucchini with the extra virgin olive oil on the baking sheet until evenly coated.

• 3

  Roast the vegetables for 12 to 15 minutes until they are tender and just beginning to caramelize 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 to 4 minutes.

• 5

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

• 6

  Add the grass-fed butter to the skillet with the sausage, then pour in the egg mixture and reduce the heat to medium-low.

• 7

  Gently fold the roasted vegetables into the eggs and cook, stirring slowly and constantly, until the eggs are just set and creamy.

• 8

  Remove from the heat immediately and garnish with fresh chives before serving.