I’ve posted about simple egg breakfasts before, but I don’t think I’ve ever posted anything this simple! This takes less than 5 minutes for me to make, from start to finish–no prep work, no chopping, or anything!
I’ve been eating a lot of protein+veggie meals with this 80-day program, and this has been one of my go-to meals. It’s cheap, it’s easy, and I can make it even when my kiddo is home with me. Win on all counts!
For this recipe, I *highly* recommend using unrefined coconut oil. This program is the first time I’ve ever eaten unrefined coconut oil simply because there was some that was cheap, so I went for it. I was afraid to add a coconut flavor to my food, but it really doesn’t add a coconut flavor as much as it adds flavor, if that makes sense. I don’t like bitter cooked greens, so a little bit of sweetness from the coconut oil makes it taste amazing. Sprinkle some Himalayan sea salt and garlic powder on there and it’s SO GOOD.
Super Simple Breakfast
2 eggs, beaten
1 cup baby spinach (a couple of handfuls, really)
1 tsp unrefined coconut oil
Salt and pepper (or other spices) to taste
Heat a small non-stick skillet over medium-low heat. Melt the coconut oil in the skillet. Add the spinach and stir for about 1 min, until spinach wilts and darkens a bit. Add the salt and spices. Stir to mix. Add the eggs and cook, stirring frequently, until completely cooked. Transfer to a bowl and voila! You’re done.
I’ve eaten this alone, on a piece of Ezekiel toast, over some leftover roasted sweet potato, and in a corn tortilla. Every option is great!