Veggie Medley Spinach Breakfast
5
Minutes Prep Time
15
Minutes Cooking Time
20
Minutes Total Time
2
Serves Servings
Ingredients
- 1 Package Harvest Fresh Riced Veggie Medley
- ½ Bag Harvest Fresh Spinach
- 2-3 Harvest Fresh Shallots Onions, sliced
- 6 Large Eggs, whisked
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- Salt and Pepper to taste
Directions
- In a frying pan, on medium heat, add butter and oil, once melted add Shallots, sauté until translucent, and add Riced veggie medley, sauté for 2 minutes, add salt and pepper, mix until combined, add spinach, sauté until wilted. Set aside.
- In the same pan add 6 eggs, add salt and pepper, cook without stirring until the edges begin to set. Using a spatula, push the edges slightly toward the centre of the pan, and slightly tilt the pan, for uncooked eggs to move to the edge.
- Take a large plate and place on top, quickly flip, and place back in pan to cook the other side.
- Once eggs are slightly browned on the bottom, remove from pan and ready to serve.
Video Recipe Below:
What You Need
