- prep: 5 min
- cook: 7 min
- servings: 2
1 cup spinach
1/2 green pepper
1/2 red pepper
1/2 summer squash
1 tbsp sharp cheddar
pink salt & fresh ground pepper
1 tbsp extra virgin olive oil
Cut the veggies in bite- size pieces and sauté them in the olive oil (on medium-high for electric stoves) for about 3-4 minutes.
Add the spinach and cook for another minutes.
Beat the eggs lightly (adding a drop of water helps), season with pink salt & fresh ground pepper and pour them over the veggies.
Add the cheese and toss the pan lightly until the egg are completely coagulated.
Serve with parmesan… you can even add some butter.