NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

3 oz Lean pastrami

1 cup Broccoli florets

1 cup Fresh spinach

1 slice Sprouted grain bread

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and garlic powder on the baking sheet.

• 3

  Roast the broccoli for 15 to 18 minutes until the edges are crisp and tender.

• 4

  While the broccoli roasts, finely chop the lean pastrami and whisk the eggs in a small bowl with the black pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium heat and sauté the pastrami for 2 minutes until slightly browned.

• 6

  Pour the whisked eggs into the skillet with the pastrami, stirring gently with a spatula.

• 7

  Add the fresh spinach to the skillet when the eggs are halfway set, folding it in until the leaves are wilted and the eggs are fully cooked.

• 8

  Toast the sprouted grain bread until golden.

• 9

  Plate the egg and pastrami scramble with the roasted broccoli and the toasted bread.