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WEEKDAY MORNING SCRAMBLE

Serves : 1
INGREDIENTS
  • 1/2 cup Harvest Saut Starter pre cut onion and bell pepper blend
  • 1/4 cup a small handful Stahlbush Island Farms frozen cut spinach
  • 1 teaspoon Napa Valley organic extra virgin olive oil
  • 1 small clove Melissas organic garlic minced optional
  • 2 Gelsons Finest organic omega 3 eggs
  • 1 teaspoon water
  • pinch Le Saunier de Camargne Fleur de Sel sea salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon finely grated imported Reggiano Parmesan cheese
  • 1 slice Food for Life Ezekiel flourless sprouted whole grain bread
DIRECTIONS

Combine onions, bell peppers and spinach in a microwave safe bowl that is large enough to also beat eggs in. Heat vegetables in the microwave, about 60 seconds. Drain off water.

Heat olive oil over medium heat in a small skillet and add the vegetables. Cook about three minutes, until soft. Add garlic and cook one more minute. Remove pan from heat and allow vegetables to cool, one to two minutes. Meanwhile, beat eggs with water, salt and pepper in the bowl that you used to microwave the vegetables.

Begin toasting the bread.

Return the pan to medium low heat and stir in eggs. Cook until desired doneness, stirring and scraping bottom of the pan often. Remove from heat and stir in cheese. Place eggs on top of toast.