- 2 teaspoons olive oil, divided
- 1 cup grape or cherry tomatoes
- 1 bunch spinach, stems removed
- Salt and pepper
- 2 large eggs
- In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
This bright breakfast is loaded with vegetables, so you get an early start on eating well.