Make this on a Sunday then you can reheat it for a quick workday breakfast on Monday and Tuesday. Serve with sliced strawberries. Yummy!
- 3 T pastured butter
- 12 local, pastured eggs
- 8 oz Canadian bacon or cooked sausage, cut in pieces
- 1 bunch spinach
- 5 sundried tomatoes, cut into pieces
- 1 medium onion, diced
- 5-6 mushrooms, sliced
- About 1/2 cup Parmesan cheese
Melt butter in oven-safe skillet. An iron skillet works well for this. Saute onions and mushrooms over medium heat until onions are translucent. Add the Canadian bacon or cooked sausage and cook for about 5 more minutes, stirring occasionally.
Add the spinach and put a lid on the skillet. Let the spinach wilt for about 3-4 minutes. Then add the sundried tomatoes.
Pour the eggs into the pan.
Let the eggs set then carefully lift them with your spatula so the uncooked egg runs to the bottom of the pan. You can gently tilt the pan for this.
When eggs are set, sprinkle cheese on top and broil for 4-5 minutes.