love easy to prepare, savory breakfasts and eggs cooked with plenty of onions, peppers and spinach certainly qualify. Frozen cut vegetables are a timesaver and the finely grated Parmesan cheese adds a ton of flavor and melts beautifully. Up to seven eggs a week are allowed on the heart-healthy Mediterranean Diet, so you could enjoy this breakfast several times a week and still stay within those guidelines. Serve the eggs with one slice of Food for Life Ezekiel flourless sprouted whole grain toast to balance out your meal with some “good” carbs. The recipe can easily be doubled, but you will need a larger skillet.

Ingredients:

• 1/2 cup PictSweet frozen seasoning blend
• 1/4 cup (a small handful) Stahlbush Island Farms frozen cut spinach
• 1 teaspoon Napa Valley organic extra virgin olive oil
• 1 small clove Melissa’s organic garlic, minced (optional)
• 2 Gelson’s Finest organic omega 3 eggs
• 1 teaspoon water
• -pinch Le Saunier de Camargne Fleur de Sel sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon finely grated imported Reggiano Parmesan cheese

Instructions:


1. Combine seasoning blend and spinach in a microwave-safe bowl that is large enough to also beat eggs in. Defrost vegetables in the microwave, about 60 seconds. Drain off water.

2. Heat olive oil over medium heat in a small skillet and add the defrosted vegetables. Cook about three minutes, until soft. Add garlic and cook one more minute. Remove pan from heat and allow vegetables to cool, one to two minutes. Meanwhile, beat eggs with water, salt and pepper in the bowl that you used to defrost the vegetables. Return pan to medium-low heat and stir in eggs. Cook until desired doneness, stirring and scraping bottom of the pan often. Remove from heat and stir in cheese.