One Pan Cooking - Eggs Florentine

Eggs are hard to beat for nutrition. They are quick to cook and easy to eat making them the easy meal option. They have been in the not so favorite health foods list for decades, due to the high cholesterol content. But recent researches have shown that saturated fats  in foods are responsible for high blood cholesterol in the body. And not the cholesterol in the food itself. But for everything, moderation is the key.

I love eggs in dinner or lunch, needless to say breakfast. They are my protein shot of the day, along with the vitamins, minerals, iron and carotenoids. The thing I love about eggs is even making them fancy doesn't take time. And what more one needs in busy work days. When I have less than 15 min for my lunch and I want something fresh-n-hot and healthy, I do my quick one-pan eggs florentine.

Its bright and colorful in looks and nutrition

Recipe
2 eggs
big handful spinach, chopped
3-4 large mushrooms, sliced
2 Tsp sundried tomatoes, chopped
salt and pepper to taste

• Heat 1 tsp olive oil in the pan
• Saute sliced mushrooms
• Add spinach and cook until it reduces properly
• Add chopped sun dried tomatoes
• Break the eggs directly in the pan. I would not use only egg whites here. If watching cholesterol, use at least one yolk for this recipe
• Add salt and pepper. Mix well with a fork for few seconds then let it set as an omelette. Cook well on one side.
• Flip carefully to avoid making scrambled eggs instead of an omelette. Love for eggs and patience is the key. 
• Cook for a min on other side and serve hot

** top with cheese if you like