Anything made in one pot or pan is OK by me. Less work and less dishes. This skillet it super filling and ridiculously simple to make. It’s a great breakfast if you focused a little too much on the “Drink” part of things over the weekend: spinach, tomatoes  and eggs…winner!

For a serving for one person you need:

1/2 tbsp butter
4 handfuls spinach (raw)
1/2 onion, chopped
1 dried chile pepper (or 1 pinch red pepper flakes)
1 medium tomato, sliced 1/2 inch thick
2 eggs

Preheat oven to 350 F.

1) Saute onions on medium-high heat for 5-8 min in olive or coconut oil with some salt and pepper until slightly browned. Now add in the chile or red pepper flakes if you’re adding some spice. Saute for another 1-2 min.


2) Now add your spinach, again some salt and pepper, and continue to cook until the spinach has wilted. Remove from heat.


3) Lay your tomato slices onto the spinach bed.


4) Crack your eggs into the skillet and again, top with salt and pepper.

*this picture shows cheese…which you can’t use on WLC. Sorry!

5) Toss the whole kit and kaboodle into the oven and let cook 10-15 min (start checking it at 10) until the whites are set but the yolks are still runny.