From the June/July 2016 issue
- 1 TBSP extra-virgin olive oil or coconut oil
- 4 ounces bulk Italian sausage (or any ground meat)
- 3 cups fresh spinach
- 2 medium Roma tomatoes, seeded and diced
- 4 large eggs, lightly beaten
- Fresh basil, thinly sliced (for garnish)
- Sea salt and black pepper, to taste
- Heat the oil in a large skillet set over medium heat.
- Add the sausage and cook, breaking up with a wooden utensil, until cooked through.
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