Ingredients
4 eggs
1/2 of a zucchini
1/4 cup of cherry, grape or heirloom tomatoes
Olive oil (about 3 to 4 tablespoons)
Parmesan cheese
Salt and pepper
Add your olive oil to a heated skillet set to medium heat.
Chop up your tomatoes into chunks. Slice up the zucchini into slices and then quarter the slices. Add the zucchini and tomatoes into the olive oil and let heat through. The zucchini should start to look translucent and tender.
While the veggies and cooking, beat your eggs with a whisk and sprinkle with some fresh cracked black pepper and salt. Add the eggs into the pan and take the heat down to low. Stir frequently to make sure the eggs don't over cook. Once the eggs are ready, plate, and top with a sprinkle of parmesan cheese.
If you are trying to save on calories, you can choose to use egg whites instead and forget the cheese.
Ingredients
6 eggs
1 cup of frozen spinach
1 cup of sliced white mushrooms
1/2 cup of cheddar cheese
1 T of worcestershire sauce
5 T of butter
3 cloves of garlic
Salt and pepper
In a pan, heat 3 tablespoons of butter over medium heat. Once the butter is melted, add in your mushrooms and the worcestershire Dice up the garlic and add it in.
While the mushrooms are cooking, cook your frozen spinach in the microwave according to the directions on the package. Once your mushrooms are tender add in a cup of the spinach, sprinkle in some salt and pepper, and give a good toss. Reduce the heat to low.
In a separate pan, heat 2 tablespoons of butter over medium low heat. Crack open your eggs in a small bowl and add in some salt and pepper. With a whisk, beat the eggs and add them into the pan. Once the eggs are almost done add them into your spinach-mushroom mixture and toss with the cheddar cheese. Heat throughly till your eggs are done.
