| 7 | 10 | 352 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 min | 9 min | 7 |
| 21 large | Egg |
| 1 tsp | Sea Salt (divided) |
| 1 tsp | Black pepper (divided) |
| 1 tbsp | Extra virgin olive oil |
| 14 cup | Baby spinach |
| 7 medium | Tomato (diced) |
| 7 medium | Navel orange (sliced) |
Whisk the eggs in a small bowl and season with half of the salt and half of the pepper. Set aside.
Heat the oil in a pan over medium heat. Add the spinach and cook until wilted and then add the tomato. Continue to cook for two to three minutes more until the tomatoes have softened. Season the vegetables with the remaining salt and pepper.
Push the vegetable mixture to one side of the pan and pour the eggs into the empty side. Stir the eggs frequently as they cook and incorporate the vegetables into the egg once the eggs are cooked through.
Transfer the eggs to a plate. Serve with orange slices and enjoy!
Leftovers: Best served immediately.
More Flavor: Add dried herbs and spices like garlic powder.
No Spinach: Use kale instead.
No Oranges: Serve with sliced strawberries or apple slices instead.
| Fruit | 0.7 |
| Meat Alternative | 1.7 |
| Vegetables | 3.2 |
