Serve it with ¾ cup plain 2% Greek yogurt and ¼ cup raspberries.
- 2 tsp. olive oil
- ½ small shallot (sliced)
- 2 c. baby spinach
- pinch of coarse salt
- 1 large egg
- Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add ½ small shallot (sliced) and cook, stirring, until golden, 2 to 3 min.
- Add 2 cups baby spinach and a small pinch of coarse salt. Toss until wilted, about 2 min.
- Transfer to a plate. Wipe out pan. Add 1 tsp more olive oil and heat over low heat. Crack 1 large egg into pan and cook, 4 min (or to desired doneness).
- Serve with spinach. Season with pepper.
All Day-Off Diet breakfast recipes are under 415 calories per serving.
This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.