Serves 2 in 10-15 minutes

Looking for a fast, nutritious and delicious breakfast that will keep your brain going for hours? You can whip up this flavorful scramble in minutes and you’ll run on its energy until lunch. Plus, you’ll have 2 servings of colorful veggies down the hatch with breakfast. Here’s to a productive day!

2 tablespoons olive oil or ghee
4 organic eggs, cracked into bowl
3 tablespoons red onion, finely diced or 2 green onions/scallions, sliced
½ cup ripe red tomatoes, diced
2 cups (or handfuls) fresh spinach or mixed baby chard, kale, spinach
¼ cup sheep feta or goat cheese, crumbled
½ teaspoon sea salt and black pepper 

Gather and prep the ingredients. In a small non-stick* skillet, sauté the onion in olive oil over medium heat until soft, approximately 3 minutes. Add the tomato and spinach and cook another 2 minutes. Fold in the whole eggs, using your rubber spatula to break the yolks. Stir every 15 seconds until they are almost done (2-3 minutes). Blend in the cheese, salt and pepper. When the cheese is slightly melted, it’s time to enjoy! 

Yes, I said non-stick.  (If you’ve ever tried cleaning scrambled eggs off of most other pans, you know why I’m recommending this use). The latest versions are less toxic, but still will deteriorate over time. So start by buying a new pan, use it ONLY for eggs and ONLY use a rubber spatula on it. Replace when the non-stick coating shows the first signs of breaking down. If you just can’t bring yourself to use non-stick of any type, another option is a cast iron skillet.