2 tsp (10 mL) extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced       
1 red bell pepper, chopped
2  tbsp (25 mL) chopped fresh oregano or 2 tsp (10 mL) dried ·        
1  bag (10 oz/300 g) fresh baby spinach ·        
6  eggs         
¼  cup (50 mL) skim milk     
Pinch  pepper

In a non-stick skillet heat oil over medium-high heat, add onion, garlic, red
pepper and oregano. Cook, stirring for about 5 minutes or until golden. Add
spinach; cover and cook for about 2 minutes or until spinach is wilted. 

In  a bowl, whisk together eggs, milk and pepper. Pour into skillet, stirring gently
to combine with spinach mixture. Cook, stirring gently for about 2 minutes
lifting sides to let egg flow underneath. Cook for another 3 minutes or until
top is set. Place skillet under broiler for about 3 minutes or until golden
brown and knife inserted in centre comes out clean.

Tip:  Use to make sandwiches for another meal or lunch

YOU CAN BURN THIS OFF WITH: 43 minutes of walking or 24 minutes of cycling


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