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Italian Tomato Sauce Eggs... for Breakfast

Kathryn Budig
mbg Class Instructor & Yoga Teacher By Kathryn Budig
mbg Class Instructor & Yoga Teacher
Kathryn Budig is an internationally celebrated yoga teacher and author. She she trained at Yogaworks in Los Angeles under Maty Ezraty and Chuck Miller.

This recipe is for the pasta lover who's trying to cut back on pasta. For breakfast.

Ingredients:

2 eggs, whisked

2 cups organic spinach

1 1/2 T extra virgin olive oil

1/4 cup Lucini Rustic Tomato Basil Tomato Sauce

pinch sea salt

Instructions:

Heat olive oil in frying pan and add spinach and salt. Saute for 2 minutes or until leaves have wilted. Cover spinach with whisked eggs and let sit for 30 seconds then begin to scramble for another 30 seconds to a minute or until eggs are cooked through. Add sauce and serve!

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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility,...
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Kathryn Budig
Kathryn Budig
Kathryn Budig is an internationally celebrated yoga teacher and author...
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