- 1 Tablespoon Ghee or olive oil
- ¼ Cup chopped onions
- ½ cup chopped mushrooms
- ½ cup chopped zucchini
- ½ cup whatever other vegetables you have in your fridge that is moderately hard
- 1 cup spinach or kale
- 2 eggs (optional)
- Heat large sauté pan and melt the ghee until warm and bubbly. Add onions, mushrooms, zucchini and what other vegetables you want into the sauté pan. Stir for about 3 minutes, the vegetables should start to brown slightly.
- Add the spinach or kale and stir quickly, then lower the heat. Add the eggs in the center of the pan; sometimes I add a touch more ghee. Let cook for one minute then cover and turn off the heat. Let sit for 3 minutes or up to 5 minutes depending on how you like your eggs.
Note: All of these vegetables can be substituted or omitted. It’s one of those recipes that you open the fridge and pull out what is there. You can use garlic or bacon even.