Prep Time: 5 minutes
Cooking Time: 5 minutes
Ingredients
- 4-6 cups raw spinach
- 1 tsp olive oil
- 1/4 cup almonds, no salt, toasted
- 1 tbsp pesto sauce
- Optional: 4 scrambled eggs
Instructions
- In a toaster oven or standard oven, toast almonds on a cookie sheet at 300 degrees F for 4-5 minutes, until they begin to brown and crack.
- While almonds are toasting, heat olive oil in a large skillet over medium-high heat. Add spinach, and use tongs to lightly “fluff” spinach and coat with oil. Cook for 1-2 minutes until leaves start to deflate and wilt. Remove from heat quickly. (Note: If you don’t like the stronger flavor of cooked spinach, cook only for 30 seconds or so).
- In a serving bowl, mix pesto, spinach, and toasted almonds. Serve on top of scrambled eggs to make it a meal!
Nutrition Facts
- Number of Servings Per Container: 2
- Serving Size: 1/2 cup
- Calories: 170
- Total Fat: 15g, 19%
- Saturated Fat: 1.5g, 8%
- Trans Fat: 0g
- Cholesterol: 0mg, 0%
- Sodium: 105mg, 5%
- Total Carbohydrate: 7g, 3%
- Dietary Fiber: 4g, 13%
- Total Sugars: 2g
- Added Sugars: 0g, 0%
- Protein: 7g, 13%
- Vitamin D: 0mcg, 0%
- Calcium: 140mg, 11%
- Iron: 3mg, 15%
- Potassium: 600mg, 12%