NYC Style Paleo Pizza

• 2 large eggs
• 1 cup fresh spinach leaves, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup diced bell peppers (optional)
• 1/4 cup diced onions (optional)
• 1 clove garlic, minced
• 1 tablespoon olive oil or coconut oil
• Salt and pepper to taste
• Fresh herbs (e.g., parsley or chives) for garnish (optional)

Sauté the Vegetables:

1. Heat the olive oil in a non-stick skillet over medium-high heat.
2. Add the minced garlic, mushrooms, and, if using, diced bell peppers and onions. Sauté for 3-4 minutes until the mushrooms are tender and any excess moisture has evaporated.

Add Spinach:

1. Add the chopped spinach to the skillet. Cook for an additional 1-2 minutes, stirring occasionally, until the spinach wilts.

Scramble Eggs:

1. In a bowl, whisk the eggs together. Season with salt and pepper.

Combine Ingredients:

1. Pour the whisked eggs over the sautéed vegetables in the skillet.

Cook the Scramble:

1. Cook the mixture over medium heat, stirring gently and continuously, until the eggs are cooked to your desired level of doneness. This should take about 2-3 minutes.

Garnish and Serve:

1. If desired, garnish your spinach and mushroom scramble with fresh herbs, such as parsley or chives, for added flavor.

This Spinach and Mushroom Scramble is a fantastic low-carb, dairy-free, and high-protein breakfast option. The eggs provide a healthy source of protein, while the vegetables add vitamins and minerals. You can customize this recipe by adding your favorite vegetables or seasonings to suit your taste preferences. Enjoy a nutritious and satisfying breakfast!