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Scrambled Eggs with Greens

Category
Yields1 Serving
 2 large eggs
 1 tsp olive or coconut oil, divided
 1 pinch sea salt
 1 pinch black pepper
 ¼ tsp dried basil or oregano (or 1 tablespoon if using fresh herbs)
 ¾ cup finely chopped kale or baby bok choy
Garnish
 Watercress or micro-greens
1

Heat a small skillet or frying pan over medium heat.

2

Beat eggs, salt, pepper, and basil or oregano in a small bowl.

3

To frying pan, add ½ teaspoon oil and kale or bok choy, sautéing until greens have wilted, about 2–3 minutes. Turn onto a plate.
3 Minutes

4

Add remaining ½ teaspoon oil to frying pan, and return to heat. Add eggs and let set for a moment; then stir while cooking for about 1 minute.
1 Minute

5

Return cooked greens to pan. Stir together eggs and greens until cooked to your liking.

6

Serve immediately, garnished with micro-greens or watercress.

Ingredients

 2 large eggs
 1 tsp olive or coconut oil, divided
 1 pinch sea salt
 1 pinch black pepper
 ¼ tsp dried basil or oregano (or 1 tablespoon if using fresh herbs)
 ¾ cup finely chopped kale or baby bok choy
Garnish
 Watercress or micro-greens

Directions

1

Heat a small skillet or frying pan over medium heat.

2

Beat eggs, salt, pepper, and basil or oregano in a small bowl.

3

To frying pan, add ½ teaspoon oil and kale or bok choy, sautéing until greens have wilted, about 2–3 minutes. Turn onto a plate.
3 Minutes

4

Add remaining ½ teaspoon oil to frying pan, and return to heat. Add eggs and let set for a moment; then stir while cooking for about 1 minute.
1 Minute

5

Return cooked greens to pan. Stir together eggs and greens until cooked to your liking.

6

Serve immediately, garnished with micro-greens or watercress.

Scrambled Eggs with Greens

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