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

Ingredients:

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

Directions:

• 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.