2 tsp. olive oil
1 clove of garlic, minced
1/2 small fennel bulb, sliced thinly
1 c. broccoli, chopped
2 c. baby spinach leaves
1 tablespoon grated Parmesan
2 slices whole grain toast
Preheat oven broiler.
Mince garlic, slice fennel, chop broccoli.
In an ovenproof skillet, heat oil on medium.
When oil is hot, add garlic, fennel, and broccoli. Cook until fennel and broccoli begin to soften, about 4-5 minutes.
Add spinach and cook until just wilted.
Make 2 holes in the vegetables and crack an egg into each hole.
Sprinkle the vegetables and eggs with Parmesan.
Broil for 2 minutes or until your desired doneness of eggs.
Serve with whole grain toast.