Day-Off Diet Sunny-Side-Up Egg and Wilted Spinach

Spinach is loaded with fiber, minerals, and vitamins and adding it to your basic egg breakfast is a great way to get your veggies in the morning. Pair the two with yogurt and fresh berries for a well-balanced meal. 

2 tsp olive oil, divided
1/2 small shallot, sliced
2 cups baby spinach
small pinch of coarse salt
1 large egg
Pinch of pepper
3/4 cup plain 2-percent Greek yogurt
1/4 cup raspberries

1. Heat 1 tsp olive oil in a nonstick skillet over medium heat. Add sliced shallots and cook, stirring until golden in color, about 2 to 3 minutes.


2. Add baby spinach and a small pinch of coarse salt. Toss until wilted, about 2 minutes.


3. Transfer to a plate. Wipe out pan. Add remaining 1 tsp olive oil and heat over low heat.


4. Crack 1 large egg into pan and cook, about 4 minutes (or to desired doneness).


5. Transfer to plate and season with pepper. Serve with plain 2% Greek yogurt and raspberries.


This recipe originally appeared in the January/February 2016 issue of Dr. Oz The Good Life and on