How to scramble

Recipes

The less time you apply heat, the more nutrients vegetables retain. At least that’s what I’ve heard and it seems to be true! Whenever I overcook my veggies they don’t taste as good, and it only makes sense that the more alive something is the more nutrients it will have. Anyways! Here’s my scramble and how I made it ☺️ enjoy! *all ingredients are organic*

Ingredients:

  • 1 tsp chopped garlic
  • 1 tbsp olive oil 
  • 1/3 cup chopped onions 
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped green onions
  • 3 heaping handfuls of spinach
  • 2 heaping handfuls baby spinach (the spinach and kale should fill a large salad bowl uncooked because they cook down so much, but you can always add more if you need)
  • 2 eggs (can always add more)
  • Chili powder to taste
  • Cayenne pepper to taste
  • Salt to taste

How-to:

Turn the stove on medium head and add the olive oil. After about 45 seconds, add the garlic and onions then sautée for about 1-2 minutes. Add the spinach and kale and stir around until they cook down (about 3 minutes). Remove onions, spinach and kale mixed with the garlic from pan and place into separate bowl. Then add the eggs with a tbsp water into the pan. Stir to scramble and once the eggs are almost done cooking, add all veggies, including tomatoes and green onions, then stir together with spices. I chose chili powder, cayenne pepper and salt. Enjoy!  

 

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