Name: Scrambled Eggs with Greens
Yield: 1
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; Watercress or micro-greens

CategoryBreakfast

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

Heat a small skillet or frying pan over medium heat.

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

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

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

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

Serve immediately, garnished with micro-greens or watercress.

Ingredients