Rise and shine! This Mediterranean breakfast dish of eggs and spinach is packed with everything you need to start your day off right.
Heat up your taste buds with fresh veggies and spices, topped off with power–packed protein from free-range eggs. No wonder this dish has found its way to the tables of Paleo Diet® fans throughout the world. Serve it up with your favorite fresh fruit for a delicious way to begin your day’s adventures.
1 tbsp extra-virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 jalapeno, diced
2 zucchinis, julienned
1 tsp dried oregano
1 tsp cumin
Fresh ground pepper, to taste
2 cups baby spinach, tightly packed
4 free-range eggs
Preheat the oven to 375°F.
Heat olive oil in an oven-safe skillet over medium heat. Add onion and sauté for 5-7 minutes, or until soft.
Add the garlic and jalapeno and sauté for an additional 3 minutes.
Stir in the zucchini, oregano, and cumin. Season with black pepper to taste. Once the zucchini is soft, stir in the spinach and continue cooking for an additional 1-2 minutes, stirring often.
Make 4 small wells in the cooked mixture and crack an egg into each. Transfer the skillet to the oven. Bake for 7-10 minutes, or until the eggs are set. Serve immediately.