It’s not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favourite omelette ingredients into a morning salad!
8 cups fresh baby spinach
1 cup chopped tomatoes
2 tablespoons olive oil, divided
1-1/2 cups chopped fully cooked ham
1 small onion, chopped
1 small green pepper, chopped
4 large eggs
Salt and pepper to taste
* Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender 5-7 minutes. Spoon over spinach and tomatoes.
* In the same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side-up eggs, cover the pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs.
1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fibre), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
source – cooking365coza