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🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹 Mediterranean Scramble
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INGREDIENTS:
2 large eggs Scant 1/8 teaspoon kosher salt 1/2 tablespoon extra-virgin olive oil A pinch of red pepper flakes Packed 1/2 cup baby spinach 1 sun-dried tomato half, finely chopped 1 heaping tablespoon finely chopped roasted bell pepper (about 1/4 a pepper's worth) 1 tablespoon grated parmesan cheese, plus more for garnish Freshly cracked black pepper, to taste Chopped fresh parsley, for garnish, optional Toast, for serving, optional
DIRECTIONS:
Beat together the eggs and salt in a small mixing bowl until homogenous and frothy. Add the olive oil to a medium nonstick skillet, heat for about 1 minute over medium-high heat, then add the red pepper flakes and spinach and cook until the spinach is almost wilted, stirring occasionally. Add the sun-dried tomatoes and bell pepper, and cook for 30 more seconds, stirring occasionally. Add the egg and cook, stirring constantly for 30 seconds to 1 minute or until the egg looks not quite soft-cooked. (The residual heat from the skillet will continue to cook the eggs.) Remove from the heat, add the parmesan, stir to combine, and transfer to a plate. Finish with pepper and a sprinkling of parsley. Serve with toast.
🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹 Vanilla Protein Muesli Bowl
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