10-Minute Spinach & Feta Eggs

The Metabolic Kickstart
High-phospholipid whole food fats mixed with iron-dense greens to optimize neural drive and morning cellular energy production.

Prep time: 3 mins | Cook time: 7 mins
Yields: 1 Serving

• 2 large whole eggs
• 1 cup fresh baby spinach
• 2 tbsp light feta cheese, crumbled
• 1/2 cup cherry tomatoes, halved
• 1 tsp olive oil
• Black pepper to taste

1. Whisk the eggs in a small bowl and set aside.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the cherry tomatoes and baby spinach to the skillet. Sauté for 2 to 3 minutes until the spinach is fully wilted.
4. Pour the whisked eggs directly into the skillet over the vegetables.
5. Reduce heat to low-medium. Stir continuously with a spatula for 3 to 4 minutes until the eggs are softly scrambled.
6. Remove from heat, fold in the crumbled feta cheese, and season with black pepper.

Enjoy!