I look for ways to add vegetables, particularly leafy greens, to our meals. We enjoyed this made up on the spot dish for breakfast recently, but it would also be good for a light lunch or late supper. Add a slice of crusty French bread if you like, but whole grain toast was just right for our early breakfast.
Pepperoni and Spinach Eggs for Two
4 cups baby spinach leaves, washed and patted dry
1 Tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
8-10 slices pepperoni
Heat olive oil in an iron skillet, add onions and garlic and saute for 2 minutes. Add spinach, tossing and cooking until spinach is wilted. Break eggs into cooking spinach, scatter with pepperoni slices, and cover for 3-4 minutes, or until eggs are as done as you wish. Remove from skillet to serving plates and add slices of crisp whole grain toast.