So what shall we plan for this week.
Today is easy. No one except me is home. So - leftover Flame Broiler beef and rice sound good.
Spinach, Tomato and Feta Scramble
2 Tbsp Coconut Oil
1 packed cup of chopped spinach
8-10 free-range eggs
1/2 cup chopped sun-dried tomatoes or 1 medium tomato, diced
1/2 tsp. sea salt
1/2 tsp. garlic powder (could use 2-4 minced garlic cloves)
1/2 tsp. onion powder (could use 1/2 sm. onion, diced)
1 cup shredded cheese (mild Cheddar, Monterrey Jack, Colby, etc.)
1/4 cup crumbled Feta cheese
1) Melt coconut oil in a large frying pan or skillet at medium heat. Add chopped spinach, and cook until just wilted.
2) Whisk eggs together (add a bit of water or milk for extra fluffiness, if you like). Pour into pan, and begin to scramble with spinach. Add the sun-dried tomatoes or diced tomatoes.
3) Sprinkle salt, onion and garlic powder and mix in well while continuing to cook.
4) Once eggs are just cooked, sprinkle in shredded cheese and feta cheese. Keep cooking until melted. Remove from heat and serve!
This serves 4 if you pair it with sourdough toast.