Healthy Breakfast Skillet

This savory breakfast was delicious, I would rather eat savory than sweet for breakfast. Serve with sliced tomatoes or fruit or even some toast. We have some fresh tomatoes from the local market that are wonderful!
Serves 2

• 4 ounces tempeh, cut into 1/2-inch cubes
• 1 1/2 cups small broccoli florets
• 1/2 cup diced sweet onion
• 1/2 cup thinly sliced carrot
• 1 large handful organic baby spinach, chopped
• 1/4 cup kalamata olives, halved
• 2 large cloves garlic, minced
• 1 teaspoon low-sodium soy sauce
• 1 tablespoon nutritional yeast flakes (nooch)
• 1 teaspoon dried Italian seasoning
• a few grinds of fresh black pepper

 Cook tempeh in a nonstick skillet and cook over medium heat for 2-3 minutes. Add some broth or water if it tries to stick.

Add the broccoli, onions, and carrots and cook for 3-4 minutes. Adding liquid as needed. Add the remaining ingredients, cook for 2-3 minutes more until the spinach is wilted.

Taste and add salt if needed.

Enjoy!!