From the June/July 2016 issue
Serves 2


  • 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


  1. Heat the oil in a large skillet set over medium heat.
  2. Add the sausage and cook, breaking up with a wooden utensil, until cooked through.
  3. Add

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