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