So it’s just about time for a food shop but I’ve got to eat some breakfast before I head out to the market. Time to scrounge in the fridge and the pantry for something to eat. Here’s what I found and what I did with it.
1 large egg
1/4 tsp of aleppo pepper
1 tbs olive oil
1/4 medium onion, chopped
1- 3 tsp of chopped garlic
2 cups Olivia’s Organic 50/50 mixed greens
1/2 cup of Super Babies Spicy Blend micro greens (a recent favorite)
1/4 avocado, sliced
Start by heating the oil in your favorite skillet. I use cast iron or steel. While that’s heating up, scramble the egg with the aleppo pepper in a separate bowl or glass. Then saute the onion and garlic until the onion is translucent; maybe a little crispy around the edges if you like that. Then add the mixed greens and maybe a splash of water to “flash steam” the greens a bit but take care not to over cook them. Generally speaking, the more heat on the greens the less nutrition goes into your body. When the greens are slightly wilted but still bright gather everything into a circle in the center of your skillet or pan and add the micro greens to the top of the pile. Now pour the egg and pepper mixture over the pile. Some will run down into the pile and the rest will flow onto the pan and cook there. When the egg is cooked to your liking flip it up on top of the pile and then scoop the whole thing onto your plate with a spatula. Add the avocado and enjoy.