Spinach and Eggs
My husband and son love local, farm fresh eggs, and we’re picky about where our eggs come from.
They come from chickens that eat 100% organic feed that’s grown on the farm, and
they peck at organic vegetables too.
My rule for my family is if you’re having eggs, then add veggies. My husband will often grill a fresh tomato,
and sprinkle it with salt, or add fresh salsa to a scramble.
Their most common choice is to sauté baby spinach.
Those boys love their morning greens.
Preparation
1. Chop scallion and sauté in oil
2. Add spinach and sauté
3. In separate pan, scramble eggs in a touch of oil
4. Fold spinach and scallion into egg, add pinch of Celtic sea salt
5. Add mixture to a warmed pita pocket (cut 1/3 top off) or sprouted grain wrap
6. Sprinkle with Gomasio
