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Scrambled Eggs and Greens

Updated on January 3, 2016

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So Easy, So Yummy.

Scrambled Eggs and Greens

Breakfast should be simple. Breakfast should be healthy. Most importantly, breakfast should be fast and easy...even if you aren't going anywhere.

I am not a morning person. I never was and I never will be. Waking up and dragging myself out of bed has always been a struggle for me. I used to apologize for that, but no more. I used to HATE people who could just jump out of bed raring to go with more energy than a 5 year old on Christmas morning...in Disney World. Not me. And I'm okay with that now.

Enter Charlie...

I should correct the last paragraph. I used to not be a morning person. Then one day we went to the local Humane Society and found the cutest little 3 month old Blue Tick Coonhound you ever saw. Full of ticks and an injured front right paw, I knew this was the dog for us. We de-ticked him, took him to the vet to check out his paw (just sprained), and added him to our family of 3 other dogs. We named him FBI Special Agent Charlie Francis, Fringe Division. (At the time, Fringe was my favorite show and Charlie was one of the characters.)

Who Needs an Alarm Clock?

Sleep In? What's That?

Right from the start we should have known Charlie would be a handful. Despite the injured paw he would run around the yard with our 2 1/2 year old Boxer mix. Or should I say limp/run? Just when we thought his paw was healing he'd re-injure it the second we took him outside.

Our other dogs were content to sleep until 10 am if we did, but Charlie was having none of it. We thought once he got a little older he would sleep in like the rest of us. Charlie just turned 4, a couple of days ago. That's right. He never changed. We did. But I'm still not really a morning person. I'll never be a "jump out of bed and get going" kind of girl, though I never sleep past 7 or 8---if I'm lucky.


Back to Breakfast

But this isn't about Charlie. This is about my love of tasty, quick, and mostly healthy, simple meals. Even breakfast should be easy.

My husband and I have been trying to eat healthier, and about a year ago we discovered greens. I mean, they were always there and we knew it, but I never gave them much thought since I didn't grow up eating them. Maybe a little escarole in some soup my grandmother made, or dandelion salad--which I never ate because to me dandelions were those things you pull out of your grass because they're weeds. LOL!

Who knew??? My husband bought a bag one day, cooked them up according to package directions and it was love at first bite!!!

And now for my very simple recipe for Scrambled Eggs and Greens...I hope you enjoy it as much as I do!

Scrambled Eggs and Greens

What you need: Olive oil, butter, greens, coarse salt, black pepper, garlic powder, eggs.
What you need: Olive oil, butter, greens, coarse salt, black pepper, garlic powder, eggs.
Add about a tablespoon of olive oil and a tablespoon of butter to a small frying pan. Heat over medium-high heat just until butter melts.
Add about a tablespoon of olive oil and a tablespoon of butter to a small frying pan. Heat over medium-high heat just until butter melts.
Grab a large handful of greens and add to pan.
Grab a large handful of greens and add to pan.
Add salt, pepper, and garlic powder to taste and let the greens cook undisturbed for about a minute.
Add salt, pepper, and garlic powder to taste and let the greens cook undisturbed for about a minute.
Meanwhile crack 2 eggs in a bowl and mix with fork until slightly beaten. TIP: Always crack your eggs on a flat surface not an edge, unless you enjoy fishing out shards of egg shells from your bowl!
Meanwhile crack 2 eggs in a bowl and mix with fork until slightly beaten. TIP: Always crack your eggs on a flat surface not an edge, unless you enjoy fishing out shards of egg shells from your bowl!
Greens are ready when they are wilted, but not mushy. Stir them up a little but leave them spread out in pan.
Greens are ready when they are wilted, but not mushy. Stir them up a little but leave them spread out in pan.
Add eggs on top of greens as evenly as possible. Turn heat down to medium and let eggs and greens cook undisturbed for about a minute. Do not allow the underside to brown. This takes practice, so don't worry if they get a little brown!
Add eggs on top of greens as evenly as possible. Turn heat down to medium and let eggs and greens cook undisturbed for about a minute. Do not allow the underside to brown. This takes practice, so don't worry if they get a little brown!
Lightly mix eggs and greens and cook until they are not runny, but still moist. Do not overcook! Eggs will continue to cook a little when they are removed from the pan. Cooking them completely in the pan will result in dry tasteless eggs.
Lightly mix eggs and greens and cook until they are not runny, but still moist. Do not overcook! Eggs will continue to cook a little when they are removed from the pan. Cooking them completely in the pan will result in dry tasteless eggs.
Voila! Grab your coffee, sit, and enjoy a hot breakfast before you run out the door.
Voila! Grab your coffee, sit, and enjoy a hot breakfast before you run out the door.

Cook Time

Prep time: 1 min
Cook time: 3 min
Ready in: 4 min
Yields: 1 Serving

Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • Large Handful Spinach Plus Power Greens, Spinach and Baby Kale mix, or just Spinach, (fresh is best, but frozen is okay, too--just use less as it won't reduce).
  • 2 Eggs, large

Scrambled Eggs and Greens

  1. In small frying pan heat olive oil and butter over medium-high heat, until butter is just melted.
  2. Add a large handful of greens of your choice. I use Spinach Plus Power Greens, but you can use any mix you like--Baby spinach, baby spinach and baby kale, or any mix you have on hand. If you use Kale just make sure it's baby Kale or it won't cook quickly.
  3. Add coarse salt, black pepper, and garlic powder to taste on top of greens. Let cook undisturbed for about a minute.
  4. Meanwhile, mix 2 eggs with fork until lightly beaten. Crack eggs on a flat surface!
  5. When greens are mostly wilted, but still light green, mix lightly with fork. Spread greens out in pan. Turn heat down to medium.
  6. Pour eggs over greens, covering greens as evenly as possible. Let eggs and greens cook about 45 seconds to a minute undisturbed.
  7. When eggs seem to be cooked on the bottom, mix up the eggs and greens like scrambled eggs. Remove from heat while eggs are still moist and serve immediately.

© 2016 Joy Roma

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