Yellow Squash and Spinach Scramble
Yellow squash and baby spinach make for a colorful breakfast scramble. Goat cheese would be a tasty addition to this if you have some on hand.
Makes 2 servings
1 medium yellow squash
Generous handful of baby spinach
2 tbsp chopped chives
4 eggs, beaten
1/2 tbsp olive oil
Salt and pepper, to taste
- Chop squash and chives.
- Beat eggs.
- Heat olive oil over medium heat. Add squash and sautee until soft but not browned, about 5 minutes. Season with salt and pepper.
- Add eggs and chives, then cook until firm, stirring occasionally.
- Serve on plate with a side of Wasa crackers topped with mashed avocado.