1 Cup chopped spinach
1/4 Cup finely chopped onion
1/2 Tablespoon olive oil
Take about a handful of fresh spinach and chop it down until you have one cup. Take a small onion and finely chop it until you have a quarter cup.
Put both ingredients in a pan set to medium heat and drizzle the 1/2 tablespoon of olive oil over it and stir it in.
Saute’ the spinach and onion mix until the spinach is dark green and the onions are translucent. (takes 5-10 minutes)
Crack the two eggs into the mix, stir in and scramble. When the eggs are crumbly not clear (just like when you regularly scramble them), the scrambler is finished.
Serve with whole grain toast and you’ve just made an extremely healthy, nutrient rich, and, of course, tasty breakfast. Enjoy!