Servings: 2


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons Organic Valley® Organic Butter
  • 2 garlic cloves, minced
  • ¼ cup sweet white onion, chopped
  • 1 cup yellow squash, chopped
  • ½ cup mushroom, sliced
  • pinch salt
  • pinch pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, chopped
  • 4 eggs, poached or cooked any style
  • 1 avocado (optional)

Step 1

Heat large non-stick skillet over medium heat. Add olive oil and butter to pan.

Step 2

Add garlic and onion; sauté for 2 minutes.

Step 3

Add chopped squash or your favorite vegetable; cook for 2 more minutes, then add mushrooms. Cook for 5 minutes. Add salt and pepper, then add tomatoes and spinach; cook until spinach wilts.

Step 4

Drain well before plating.

Step 5

In another pan, prepare eggs to your liking.

Step 6

To serve, add drained vegetable mixture to two individual plates. Top each plate with two eggs.

Step 7

Serve with a side of avocado.