Quick & Easy Eggs and Veggies

Many of you have told me that you need quick, easy recipes for when you have no time and no energy but still need to eat something healthful. I hope this recipe proves useful to you as it does for my husband and me!

Serves 1

1/2 chopped onion or 2-3 scallions, or 1/2 cup of chopped chives

1/2 chopped pepper, preferably red or yellow

large handful of baby spinach or baby bok choy

2 eggs, preferably free-range and organic

Heat a skillet over medium heat and coat with cooking spray or EVOO (extra virgin olive oil).

Lightly saute the onion and pepper until slightly soft. In a small bowl, whisk the eggs and add sea salt and pepper if desired. Add to skillet and toss around as if you are making scrambled eggs.  When the eggs are almost cooked through yet still wet, add the greens. If you have a glass lid, now is the time to put it on the skillet, so the greens wilt and the eggs finish cooking. If not, simply stir them around until the greens are wilted and the eggs are cooked through. If you eat dairy products, you may add a sprinkling of grated cheese to the finished dish.

A slice of whole grain toast will compliment this dish nicely!

I have been know to have this for breakfast or dinner, which ever is needed. Also, feel free to substitute other veggies or even use leftover sauteed veggies, such as leftover grilled zucchini, broccoli, sundried tomatoes or whatever you have. Experiment and enjoy the possibilities!