Kitchen Report

If you need a hearty breakfast after a good workout this has become my go-to lately. It’s the perfect balance of vegetables, protein, healthy fats, and carbs.

Serve with a side of fresh fruit.

2 eggs

1/4 cup grape tomatoes, sliced

1/2 cup baby spinach

1 tablespoon diced onion

1 teaspoon olive oil

1 6-inch corn tortilla

1 tablespoon shredded cheddar

Salt & pepper to taste

1/8 teaspoon chili powder, optional

Heat the olive oil in a sauté pan over medium heat. Add tomatoes, spinach, and onion stir occasionally until spinach wilts.

Gently beat eggs in a small bowl. Add salt & pepper, and chili powder.

Add to pan with sautéed veggies, stirring occasionally until cooked through.

As the eggs cook, in separate pan over medium high heat, lightly spray with cooking spray. Add corn tortilla and sprinkle with cheese.

Transfer tortilla to a plate once cheese has melted. Top with egg scramble.

Served open faced while still warm.