Breakfast #3: Mediterranean Eggs

Scrambled eggs with sautéed vegetables are an easy and delicious way to pack in more nutrients at any time of the day!

Makes 1 serving

Ingredients:

• 2 large eggs
• 1 teaspoon extra-virgin olive oil
• Pinch of red pepper flakes
• 1/2 cup baby spinach
• 1 sun-dried tomato half, finely chopped
• 1/4 bell pepper, chopped
• 1 tablespoon grated parmesan cheese
• Black pepper
• 1 piece whole wheat bread, toasted

Directions:

1. Beat eggs in a small bowl until frothy.
2. Heat oil in sauté pan over medium heat. Add spinach and red pepper flakes until spinach is wilted. Add sun-dried tomatoes and bell peppers, cook for 30 seconds.
3. Pour egg into sauté pan and stir constantly until egg is cooked (about 30 seconds to one minute).
4. Remove pan from heat and add parmesan cheese. Stir to combine and transfer to a plate. Top with pepper and serve with a piece of toast.

Nutrition Facts:
Calories: 317, Total Fat: 17g, Cholesterol: 429mg, Sodium: 388mg, Potassium: 348mg, Total Carbohydrate: 22g, Dietary Fiber: 3g, Protein: 20g