Looking for a breakfast that's easy, nutritious, and delicious; you're in luck! Scramble up some eggs—packed with protein to keep you full and energized. Add in a handful of fresh spinach for a boost of vitamins and minerals and don't forget the potatoes! They're a good source of carbs to fuel your day!
Ingredients:
- 2 cups Mini Potatoes (halved)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cup Baby Spinach
- 2 Egg
Instructions:
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Coat with half of the oil and season with salt and pepper. Transfer to the oven and cook for 20 to 25 minutes, flipping halfway through, until cooked.
- Just before the potatoes are done, heat the remaining oil in a non-stick pan over medium heat. Add the spinach and season with salt and pepper. Lightly sauté for one to two minutes or until just wilted.
- Push the spinach to one side of the pan. Crack the eggs into the open side of the pan. Cook the eggs until the whites have set, and the yolks reach your desired doneness.
- Divide the potatoes, spinach, and eggs between plates. Season with salt and pepper and enjoy!
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