With plenty of fiber and antioxidants, this veggie skillet is a top choice for healthy breakfasts
Serves 1.
2 cups fresh baby spinach leaves*
2 tablespoons onion, diced
¼ cup red pepper, diced
½ cup fresh mushrooms
2 eggs
1 slice whole wheat bread
Nonstick cooking spray
Grease a small frying pan with nonstick cooking spray. On medium heat, sauté peppers and onions until tender. Add spinach and cook till wilted
Clear a circular space in the center of the pan (about 2 inches in diameter) and grease with nonstick cooking spray. Crack 2 eggs into the space and cook until firm.
Slide from the pan onto a slice of toasted bread. Salt and pepper to taste
*Frozen spinach may be substituted.
