Scrambled Eggs and Greens


1 tbsp olive oil  

1 leek, chopped into small pieces

1 clove garlic  

2 eggs  

1 carrot, diced

1 cup chopped spinach   or chard or watercress or dandelion


Beat the eggs in a small bowl.

Heat the oil in a frying pan.

Saute leek for 3 minutes. Add garlic and saute another minute.

Add carrots, cover and cook 5 minutes on low heat, until carrots are softened.

Remove veggies and put on a plate.

Add a little oil to the pan if it's dry, add the eggs and cook over medium heat for 3 minutes until eggs are mostly cooked.

Add greens and other veggies and stir everything together, scrambling the eggs.

Add salt and pepper to taste and serve.

Maria Resurreccion