Ingredients

• 

  Cooked Green Lentils1 cup

• 

  Large Eggs3

• 

  Spinach2 cups, packed

• 

  Nutritional Yeast2 tablespoons

• 

  Cumin1 teaspoon

• 

  Turmeric1/2 teaspoon

• 

  Black Pepper1/4 teaspoon

Method

1. 1

   In a non-stick skillet over medium heat, warm the cooked green lentils with cumin, turmeric, and black pepper for 2-3 minutes until fragrant.

2. 2

   Add the packed spinach to the skillet and stir until it begins to wilt, about 1-2 minutes.

3. 3

   Push the lentil and spinach mixture to one side of the skillet.

4. 4

   Crack the eggs into the empty side of the skillet and scramble them until almost cooked.

5. 5

   Stir the scrambled eggs into the lentil and spinach mixture.

6. 6

   Sprinkle the nutritional yeast over the scramble and stir to combine. Cook for another minute until eggs are fully cooked.