1. In a large bowl whisk together eggs and whites until frothy. Set aside.

2. In a large nonstick skillet, heat oil over medium-high heat. When oil is hot, add sausage and cook, stirring often, until mostly cooked through but some pinkremains, about 5 minutes. Remove from pan, let cool 1 to 2 minutes, then slice and return to pan.

3. Add eggs and cook, stirring often, until mostly set but not cooked through, 3 to 5 minutes. Immediately transfer to a flat dish and refrigerate until cold, about 30 minutes.

4. When ready to fill pockets, mix eggs with cheese and pepper in a large bowl,then make pockets as directed by the Pocket Sandwich recipe.

Source: Fresh Magazine January, February, 2010