This bright breakfast is loaded with vegetables, so you get an early start on eating well.



  • 2 teaspoons olive oil, divided
  • 1 cup cherry tomatoes
  • 1 bunch spinach, stems removed
  • Salt and pepper
  • 2 large eggs



  • In a skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened (3 mins).
  • Add spinach and cook until wilted (2 mins), season with salt and pepper, and transfer to a bowl.
  • Add remaining 1/2 teaspoon oil to skillet and cook eggs until whites are set but yolks are still runny (2 to 3 mins).
  • Season with salt and pepper and serve on top of vegetables.