2 large eggs
A splash of organic milk
Put it in my cast-iron skillet and scrambled it up.
Once halfway cooked I added in:
1/2 cup baby spinach leaves
2 pieces of mesquite turkey lunchmeat
When that was fully scrambled I tossed on top:
A quick dash of Tapatio hot sauce
some shreds of extra sharp white cheddar
salt and pepper
On the side:
-toasted and buttered Ezekiel bread
-glass of red wine.