Recipe: Scrambled Eggs and Greens
Prep Time:
10 minutes
Cooking Time:
12 minutes
Yields:
1 servings
Ingredients:
2 eggs
1 tablespoon olive oil
1 leek, chopped into small pieces
1 clove garlic, minced
1 carrot, diced
1 cup chopped spinach, dandelion, watercress or chard
1 tablespoon olive oil
1 leek, chopped into small pieces
1 clove garlic, minced
1 carrot, diced
1 cup chopped spinach, dandelion, watercress or chard
Directions:
- Beat the eggs in a small bowl.
- Heat the oil in a frying pan.
- Sauté leek for 3 minutes.
- Add garlic and sauté for one minute.
- Add carrots, cover and cook 5 minutes on low heat until carrots are softened.
- Remove vegetables and put on a plate.
- Add a little oil to the pan if it’s dry, add the eggs and cook over medium heat for 3 minutes until eggs are mostly cooked.
- Add greens and other vegetables back into pan.
- Stir all ingredients together until eggs are completely cooked.
- Add salt and pepper to taste and serve.
