Caveman Cuisine: Spinach and Egg Scramble

Brighten up your day with this colorful morning meal.


1 cup chopped frozen or fresh spinach
1/4 white onion (chopped)
1 clove garlic (minced)
3-4 medium portobello mushrooms (sliced)
1 tbsp light olive oil
Fresh ground black pepper
3 omega-3 enhanced eggs  (scrambled)
2 tbsp green chilis (chopped)


Add 1/2 of the olive oil to a sautee pan and bring to medium heat.  Sautee the onions until translucent.  Add the mushrooms and cook for an additional 2-3 minutes.  Add the garlic, spinach, and cook until both are soft.

Remove the vegetables from the pan and add the other 1/2 tbsp of olive oil.  When the oil has heated up, add the eggs.

On a serving plate, layer the cooked vegetables, green chilis, and eggs. 

Serve with fresh fruit.

Yield: ~1 caveman sized portion.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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