Scrambled eggs with a green touch…

It’s Saturday morning and I woke up early, that’s quite unusual! Well, I asked myself what I was doing this early? What happened to cuddling up some more and enjoying the coziness under the blanket? I told myself, well this morning I would like to enjoy the warmth from cooking rather than from the blanket.

My husband’s new breakfast obsession is scrambled eggs with spinach. This morning, as soon as I woke up I got the request for the same. At first I felt a little lazy, but in a while I was in full swing. I had collard greens and so I went with collard greens instead of spinach. This is quite a healthy way of making eggs, a plate of this will provide you with all the nutrients you need to kick off your day.

Collard Green Scrambled Eggs:

Ingredients:

  • Brown eggs- 3 no’s
  • Collard Greens- 3 stalks
  • Onion, chopped thin- 1/2 of the onion
  • Mushroom, chopped small- 1/4 cup
  • Ground pepper- 1/4 tsp
  • Salt- to taste
  • Half and half cream- 1/4 cup
  • Cheddar cheese, grated (optional)- 1/4 cup
  • Olive oil- 1 tbsp

Instruction

  • Wash the collard greens under running water, discrad the stem and chop up the leaves.
  • Pour 1/2 tbsp olive oil in a pan and saute the chopped collard greens for a few minutes till it starts to wilt, keep aside.
  • In a bowl, beat the eggs along with sautéed collard greens, mushrooms, onions, ground pepper, salt and cream.
  • Heat a non-stick pan, add 1/2 tbsp olive oil and pour the egg mixture on the pan.
  • Sprinkle grated cheddar cheese on top of the egg mixture.
  • When the egg mixture just starts to cook, scramble it using a wooden spoon.
  • Combine everything, let the cheese melt and eggs cook well.
  • Avoid cooking the eggs till it turns dry, there should be some creamy texture in it.
  • Serve on a plate.

Tips:

  • You could use any greens for making this.

 

Collard Green Scrambled Eggs
 
Ingredients
  • Brown eggs- 3 no's
  • Collard Greens- 3 stalks
  • Onion, chopped thin- ½ of the onion
  • Mushroom, chopped small- ¼ cup
  • Ground pepper- ¼ tsp
  • Salt- to taste
  • Half and half cream- ¼ cup
  • Cheddar cheese, grated (optional)- ¼ cup
  • Olive oil- 1 tbsp
Instructions
  1. Wash the collard greens under running water, discrad the stem and chop up the leaves.
  2. Pour ½ tbsp olive oil in a pan and saute the chopped collard greens for a few minutes till it starts to wilt, keep aside.
  3. In a bowl, beat the eggs along with sautéed collard greens, mushrooms, onions, ground pepper, salt and cream.
  4. Heat a non-stick pan, add ½ tbsp olive oil and pour the egg mixture on the pan.
  5. Sprinkle grated cheddar cheese on top of the egg mixture.
  6. When the egg mixture just starts to cook, scramble it using a wooden spoon.
  7. Combine everything, let the cheese melt and eggs cook well.
  8. Avoid cooking the eggs till it turns dry, there should be some creamy texture in it.
  9. Serve on a plate.
Notes
You could use any greens for making this.