Prep time: 5 minutes
Prep notes: You can uses any variety of tender greens
Cooking time: 3 minutes
Serves: 2 people
- 4 large eggs OR 2 large eggs and 4 egg whites
- sea salt and freshly ground pepper
- 2 tsp. coconut oil
- 5 cups baby spinach, beet greens or collard greens, stems removed
- 2 Tsp. shredded parmesan cheese
Directions: Whisk eggs in a medium bowl; season to taste with sea salt and pepper. Set aside. Heat oil in a large non-stick skillet over medium heat. Add greens and cook until wilted. Add eggs; cook, stirring occasionally, until just set, about 2 minutes. Stir in cheese.
Notes: Take the eggs off the heat when they still look a little loose. The heat in the pan will finish them off beautifully.
Credit: Adapted from Bon Appetit