| Prep Time | 8 minutes |
| Servings |
Person
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Ingredients
- 1 Egg free range
- 1 tsp Vinegar (rice, white wine or apple cider)
- 1/2 Brown Onion Medium sized – Chopped
- 1 Roma Tomato Chopped
- 200 g Spinach Chopped
- 1 tsp Parsley Chopped
- 2 slices Rye Bread Toasted
- 1 spray Canola Oil Spray
- 1 tsp Chives Chopped
- 1 dash Black Pepper and salt to taste
Ingredients
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Instructions
- Bring water to a high simmer in either a deep frypan or saucepan and add 1 tsp of vinegar
- In a separate frypan, spray lightly with oil and heat. Saute onion and mushrooms for 2 minutes over medium heat, stirring frequently.
- Add tomato, spinach, salt and pepper and saute for another 2-3 minutes
- When water comes to a high simmer, add cracked egg. poach for about 5 minutes or until whites are firm.
- Remove fgrom water and place over spinach and vegetable mixture.
- Garnish with fresh chives and serve with the Rye toast and Enjoy!
- NOTE: to increase the protein content of this meal, poach additional egg whites.
Recipe Notes
Don’t reserve eggs for just Breakfast! They’re ideal anytime! I admit we would eat this meal several times a week morning, noon or at night! Nothing compares to the wonderful combination of free-range eggs and fresh vegetables from the garden. This receipe includes rye so it’s a real FDN winner after a workout. To consume this meal OUTSIDE the Metabolic Window, simple replace the rye bread with more vegetables!
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