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
- 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.
- Brown eggs- 3
- 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
- Wash the collard greens under running water, discrad the stem and chop up the leaves.
- 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.
- In a bowl, beat the eggs along with sautéed collard greens, mushrooms, onions, ground pepper, salt and cream.
- Heat a non-stick pan, add ½ 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.
