Scrambled Eggs and Greens
1 tbsp olive oil
1 leek, chopped into small pieces
1 clove garlic
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.