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This is one of my favorite ways to use up veggies and leftover meat from the fridge. Use anything you’d like and create your own combinations!

Ingredients:

  • 1/4 onion, chopped
  • 2 small bell peppers (from the CSA box so they are tiny; normal sized pepper from grocery = use 1/2), chopped
  • 1 small summer squash (again tiny; use 1/2 a normal sized squash), chopped
  • 3 large cherry tomatoes, chopped
  • 2 generous handfuls spinach
  • 3 eggs
  • 1 cup leftover cooked meat (I had ground turkey)
  • EVOO, coconut oil, bacon grease, etc

Directions:

1. Prep all veggies…chop your little heart out. Tip: to ensure even cooking, try to chop your veggies into roughly the same size pieces.

2. Heat large skillet over medium-high heat. Add oil/fat.

3. Cook onion, pepper and squash together for ~3-4 minutes.

4. Add tomato and cook an additional 2-3 minutes.

5. Top with spinach and stir until it cooks down.

6. Throw in pre-cooked meat.

7. Crack eggs into the pan (I don’t scramble them first…wastes a clean dish) and scramble those puppies until cooked.

8. Serve with avocado slices, salt and pepper.

Makes 2 normal-sized servings or 1 if I’m really hungry!

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