Prep time: 15 mins
1 C baby spinach
1 small tomato, chopped
1/2 avocado, cubed
1/2 Tbsp extra virgin olive oil
Heat a nonstick skillet over medium heat, lightly coat with nonstick spray or extra virgin olive oil.
Sauté spinach and tomatoes until spinach is wilted.
In a small bowl, whisk eggs until smooth.
Pour eggs into the pan with sautéed vegetables.
Stirring occasionally with a rubber spatula, cook until eggs are at your preferred firmness.
Place on plate, top with avocado cubes.
Place over sweet potato “toast” or whole grain bread.
– Sweer Potato “Toast” (Recipe here)