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Italian Tomato Sauce Eggs... for Breakfast
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.
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:
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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