Here's the Dish

healthy ANDI licious

Spinach & Artichoke Breakfast September 20, 2011

Veggies & Eggs Served in a different style for this breakfast dish.

Spinach & Artichoke Breakfast

Total prep/cook time: 20 minutes

Ingredients

1 “cage-free” egg
3 cloves garlic, chopped finely
3/4 cup frozen chopped spinach (pesticide-free or organic if possible)
1/4 cup frozen bell pepper slices (or fresh)
1 tbsp olive oil
1/4 cup fat-free European style or Greek plain yogurt
4-5 Artichoke hearts
Less than 1/4 cup fresh grated Parmesan or Parmesan blend

Methods

Heat the olive oil and chopped garlic in a skillet on the stove top at medium-low heat. When the garlic begins to brown slightly add in any frozen ingredients (spinach, bell pepper). Stir frequently. Crack the egg into a small mixing bowl and use a fork or whisk to whisk until the yolk and white are well blended. Add egg to pan and continue to stir frequently, continuing to cook at medium-low heat. When egg begins to cook (turns from clear to white) add in yogurt and stir well. After about 2-3 minutes add artichokes and, finally, the Parmesan cheese. Enjoy hot. Pairs well with toasted whole wheat pita slices.

 

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