- 1tablespoon olive or coconut oil
- 1 small onion, chopped
- 2tablespoon prepared pesto**
- 1cup tomatoes, chopped
- 8cup fresh baby spinach
- 1/2cup feta cheese
- 8 eggs
This skillet recipe is easily adaptable to other greens (kale, turnips, mustard, or a mixture of greens) or cheeses (goat, blue, Gouda, cheddars). Be creative depending on your family's likes.
*If you would like to make your own pesto, here is an easy recipe that is more economical as it uses walnuts instead of pricey pine nuts:
Combine 2 cups fresh basil, 3 tablespoons walnuts, and 2 cloves garlic in a food processor or blender. Process until well blended. Slowly add in 3 tablespoons extra virgin olive oil. Process until smooth paste forms, adding oil as necessary. Add in ¼ cup grated parmesan cheese, ½ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Process until all ingredients are thoroughly combined. Store in an airtight container in the refrigerator.