Ingredients
4-6 cups raw spinach leaves
1 tsp olive oil
¼ cup almonds, toasted, no salt
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 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!
Nutritional Facts Without Eggs: