Photo credit: Elizabeth Misner
- 2 teaspoons extra virgin olive oil (EVOO)
- 1/4 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 tomato, seeded and chopped
- 1/4 red or green bell pepper, seeded and chopped
- 1 egg
In a small nonstick skillet, heat the EVOO over medium heat. Add the spinach, tomato and bell pepper and cook until soft, 2-3 minutes. Add the egg and scramble continuously until cooked through, 1-2 minutes. Let cool before serving.