Skip to content

Italian Tomato Sauce Eggs... for Breakfast

Image by Sarah FitzGerald
June 23, 2011

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

Ingredients:

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

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!

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Kathryn Budig
Kathryn Budig

Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." The Kansas native graduated from the University of Virginia with bachelor's degrees in both english and drama before moving to Los Angeles, where she trained at Yogaworks under Maty Ezraty and Chuck Miller. She is the author of Aim True: Love Your Body, Eat Without Fear, Nourish Your Spirit, Discover True Balance! and travels around the world teaching.

Read More