Green Scrambled Eggs

Maybe I've been reading a little too much Dr. Seuss.  Or maybe there is much green in these scrambled eggs, it didn't make sense calling them anything else.  I try to have lots of veg in every meal.  Whether it be mixed in with breakfast, a bed of greens underneath a scoop of this delicious chicken salad, or on the side for dinner.  We need 6 servings daily!  I don't know about you, but that's a hard goal for me to achieve every single day.

Recently my husband and I purchased a juicer.  After lots of research and a couple documentaries we discovered it is fantastic way to ensure you are getting the proper amount of nutrients.  (If not more than the recommended amount!) You are literally consuming liquid gold.  But for those without a juicer, these eggs will get plenty of greens pumped into your system to start your day on a healthy foot.

Green Scrambled Eggs

YEILD: About 3 servings

ingredients

1 tbsp olive oil
6 eggs
1 cup fresh kale, roughly chopped
1/2 cup asparagus, chopped
2 green onions, chopped
1 tbsp milk or cream
salt and freshly ground black pepper to taste
freshly grated parmesan cheese for serving

directions

Heat olive oil in a nonstick skillet to medium heat. 

Whisk eggs and milk together until light and fluffy.  Season with salt and pepper and set aside.  

Add the chopped kale and asparagus to the pan.  Cook the vegetables until kale is wilted and the asparagus is bright green and tender.  Add the green onions to the pan and cook until fragrant.  Season with salt and pepper to taste.  

Reduce heat to low.   Pour egg mixture into the skillet, and mix gently until small curds form.  

Sprinkle with freshly grated parmesan cheese, and serve.  

Recipe by Katelyn of Pisa Cake