I make this mixture ahead of time and then use 1/4 of it with scrambled eggs.

5 C fresh baby spinach
6 large button mushrooms (or any of your favorite mushrooms)
4 large roma tomatoes chopped
1/3 C chopped onion or 1 bunch green onions chopped
2-3 cloves garlic minced
splash white wine vinegar or Balsamic vinegar
1/2 tsp sea salt
1 tsp pepper
2 T olive oil

Saute mushrooms in part of the olive oil – set aside
Saute  tomatoes, onions and garlic – set aside
Saute spinach in remaining oil until cooked down
Put all ingredients back into pan and stir together and add a splash of vinegar.

Remove and store for use with scrambled eggs.  I use 1/4 of mixture with the eggs.

This is so good!

if after you make this and split into 1/4’s as mentioned can you freeze the mixtures and just take them out the night before and put them in the fridge to use in the morning?

Weekly I make these breakfast cups – Saute 1/2 c. red and green peppers, 1/4 c. turkey sausage (Jimmy Dean),. chopped 4 T onion, 1/2 c. thawed frozen spinach. Salt and pepper to taste. Put sauteed veggies in ramikins or small corning ware dish (divide equally in 6 ramikens) Fill the cup with egg whites from carton about 3/4 full as it will swell when baking. Sprinkle fat free shredded cheese on top. I cook on 350 degrees for 35 minutes. These are easy to pack in lunches and reheat in one minute in microwave. About 30 calories, 0 fat, 0 carb.

delladams: if you don’t use the turkey sausage, your version would be a great C1 recipe!