Scrambled Eggs and Leafy Green Vegetables
- 3 eggs
- Olive oil
- 3 handfuls of leafy greens (kale, spinach, collard greens etc)
- Heat a large frying pan over medium-high heat and add 1 tbsp olive oil. Add the leafy greens and sauté until the leaves are tender but still bright green. This should take about 3 minutes.
- Meanwhile crack the eggs into a bowl, add 1 tbsp olive oil and mix well.
Add the egg mixture to a hot, non-stick pan over a medium heat and slowly stir to desired consistency - this will take 3-5 minutes.
- Serve the egg and leafy greens together.