Breakfast can be delicious, healthy and quick. This recipe is great for work week mornings and you can cook extra to reheat the next day.
- 1 tablespoon olive oil
- 1 small to medium yellow onion
- 1/2 tsp salt
- 4 eggs (two per person)
- 2 cups of spinach leaves (1/2 cup to 1 cup per person)
- salt and pepper to taste
Place the olive oil in a big skillet and let it heat up. Dice the onion and add it to the oil. Salt the onions and stir, coating the onions with oil. Crack the eggs and whisk them until thoroughly scrambled in a bowl.
Wait for the onions to turn translucent; keep them moving in the skillet so they don’t stick and burn. Add the scrambled eggs and use a spatula to scrape from the bottom of the pan.
Stem and shred the spinach leaves. As the eggs are just starting to lose their runny-ness, add the spinach and mix it in. Let it cook, scraping regularly from the bottom of the pan so nothing burns. Season to taste with more salt, and pepper if desired.
Serve with fresh fruit for an extra boost of nutrition.
Variations: If I don’t have spinach, I’ll skip it, but I always use the onions. I also like to throw in bell peppers for added flavor and veggies. You can also substitute egg whites, but I find at least one egg yolk keeps things from sticking and burning and does add nice flavor. You might want to try some other seasonings too; basil or paprika work nicely.
Cooking tip: Salting the onions in the oil keeps them from burning.
I make eggs and veggies a couple of mornings a week and love the variety. This recipe is adapted from “The 4-Hour Body“ by Tim Ferris (Amazon link)