• 2 teaspoons extra virgin olive oil (EVOO)
• 1/4 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 tomato, seeded and chopped
• 1/4 red or green bell pepper, seeded and chopped
• 1 egg

In a small nonstick skillet, heat the EVOO over medium heat. Add the spinach, tomato and bell pepper and cook until soft, 2-3 minutes. Add the egg and scramble continuously until cooked through, 1-2 minutes. Let cool before serving.

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