When it comes to quick, easy and healthy breakfast recipes it’s tough to top this spinach scramble recipe. It takes about ten minutes to make start to finish and will give you everything you need to get through the morning. Even better it starts your day out with a full serving of leafy green vegetables, getting you well on your way to your goal of 7 servings of fruits & veggies a day (Add our south of the boarder fruit salad recipe as a side dish and you turn an ordinary breakfast into a super breakfast).
1 Tbsp Butter or Olive oil
1/2 Tbsp water
1 Cup of Organic Spinach
1/8 cup Shredded Cheddar or Monterrey Jack Cheese
Dash of your favorite hot sauce (optional)
Salt & Pepper to taste
Serves 1 (you can double or triple the recipe if your feeding friends)
Grease a small frying pan with either butter or olive oil, whichever you prefer, and heat the pan on medium. While the pan is heating, crack the eggs into a bowl and add half a tablespoon of water and a pinch of salt and pepper. Beat the mixture using a whisk or a fork until the ingredients are well blended. Pour the egg mixture into the heated pan. Stir the eggs occasionally until they appear to be fluffy and much of the moisture has disappeared (about two minutes). Add the spinach and cheese to the pan, I like to chop the spinach it into smaller, more manageable pieces ahead of time. Stir the eggs, cheese and spinach around for about thirty more seconds or until the cheese melts and serve. For extra flavor, you can add a few drops of hot sauce, and you’ve got yourself a quick, delicious, healthy and surprisingly filling breakfast!