2 cage free eggs
1/2 medium organic tomato, sliced
1/4 medium organic bell pepper, sliced
2 handfuls of fresh spinach
Real Salt (to taste)
Begin by heating a small stainless steel frying pan to medium low heat, adding a little olive oil to coat the pan and keep the eggs from sticking. I like to use my metal spatula to spread the oil evenly over the surface of the pan. Crack the two eggs directly into the pan, and allow the undersides to turn white before breaking the yoke. Insert a corner of the spatula into the yoke and gently break it open. When the white of the egg has almost reached the surface, flip the egg over and cook the remaining side. I like to keep flipping a couple more times to insure that the egg is thoroughly cooked. Turn off heat.
On a single plate, place the spinach as the bottom layer, following with the tomatoes and the eggs (while still warm so the spinach cooks just a little from the heat). Add bell peppers on the top, the side, or wherever you want to put them. Add salt to taste and enjoy! My husband likes to drizzle a little olive oil on top of everything.
After a long day yesterday, nothing could be better than waking up to your husband frying up some breakfast. I can’t claim this recipe as my own, since he is the one who invented it! I love the sweet tomato taste with the crisp bell peppers over a bed of spinach. He is such a good cook, though I’m afraid I dominate the kitchen too often for him to create much (which he says he doesn’t mind).
My favorite part about this breakfast is that it is so different from other paleo breakfasts that are usually heavy on the meat side (sausage, bacon, blah). I eat meat sparingly, and I do have an appreciation for it, but most “breakfast” meats are so heavy. Heavy with fat and calories, and heavy in my belly. Great on occasion, but not every morning!
Because this dish is basically a salad, it’s light, but also satisfying, and packed with nutrients! I’m definitely impressed with my man.