Chia Scrambled Eggs

o    4 eggs

o    2 tbsp white Chia Seeds 

o    1 tbsp filtered water

o    220g  breakfast sausage

o    1 cup shredded uncooked butternut squash (any squash will work here or even sweet potato)

o    2 cups hearty greens (kale, collard, spinach, etc)

o    20 cherry tomatoes, halved

o    salt & pepper, to taste

o    For garnish: chopped chives or scallions, avocado.

Directions:

Combine eggs, chia seeds, and filtered water in a bowl and whisk well to combine. Set aside.

In a non-stick skillet or cast iron pan, cook sausage over medium heat until brown and crumbled, about 5 minutes. Add squash and greens and cook until wilted, about 3 minutes. Add cherry tomatoes and cook until just warm, about 60 seconds.

Turn the heat to medium low and add whisked egg mixture. Turn mixture together continuously with a spatula, cook until eggs are just set. Season with salt & pepper to taste. Remove from heat and serve with garnishes, as desired.

Yields 2 servings 

Note: To make this meal for a larger group, simply add 1 tbsp Chia Seeds  per every 2 eggs.

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