Antioxidants, folic acid, lean protein, and omega 3 fatty acids are all combined in this tasty breakfast or brunch scramble. Another recipe from PositScience.
1/2 cup milk
1 teas salt
1/4 teas pepper
2 cups fresh spinach, chopped
1 Tbsp + 2 teas olive oil, divided
4 -5 green onions, finely chopped
Whisk eggs, milk, salt & pepper in a mixing bowl. Heat 1 Tbsp olive oil in a non-stick saute pan over medium-high heat. Add spinach and cook 2-3 minutes, tossing to wilt. Remove spinach from pan and set aside. Turn heat down to medium. In the same pan, add remaining 2 teas oil and heat. Add eggs and cook, scraping bottom and sides, folding them over continuously until cooked through. Turn off heat, stir in spinach and green onions, serve with whole wheat toast.