Bethany’s Fastest Ever Toddler Approved Eggs and Greens

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Serves 3-5, depending on how hungry you are and what else you are having.  

 

Ingredients:

  • 1-2 Tbsp coconut oil, olive oil, or butter.
  • 2 bunches of greens (tatsoi, bok choy, kale, broccoli raab, spinach, arugula, swiss chard….any kind of greens!), chopped.
  • 1 onion, any color. (red is delicious!). Sliced into half moons. Or 1 bunch of scallions. sliced.
  • salt
  • 1 dozen eggs.

Directions:

  1. Heat the oil in a pan over medium heat. Add a few pinches of salt and the onion. Saute for 3 minutes until translucent.
  2. Add half the greens (if you are using 2 different kinds of greens, add the tougher greens first). Toss until wilted. Add the other half of the greens (if using 2 different kinds of greens, add the more tender greens here).
  3. Once the greens are wilted, crack the eggs into the pan. Add a few pinches of salt. Cook, stirring/scrambling as needed, until the eggs are done to your preference. Enjoy!