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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A yummy, healthy breakfast option from Curves' Diane Magazine. Ingredients:
1 (9 ounce) bag baby spinach |
1 tablespoon olive oil, divided |
2 teaspoons olive oil, divided |
1 cup yellow onion, chopped |
6 large eggs |
1/2 cup sun-dried tomato packed in oil, drained |
1/2 cup feta cheese, crumbled |
1 teaspoon dried italian seasoning |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Preheat broiler and place heating rack 4-5 from the heating element. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thouroughly with paper towels and chop it coarsely.
2. Meanwhile, coat bottom and sides of a 12 ovenproof skillet with cooking spray. Heat 1 Tbs. oil in the skillet on med-high and add onion. Cook until lightly browned.
3. In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt & pepper.
4. Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture in, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only te surface is loose.
5. Place skillet under broiler and cook for approximately 2 minutes or until surface is lightly browned. To serve, loosen edges with a knife, flip it onto a cutting board and slice.
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