This week we are inspired to add greens at the start of the day! Breakfast can tend to lean more toward sweet, rather than savory foods, so often we do not add many vegetables to the beginning of our day.
Eggs or chickpea scrambles are a great protein packed dish to add any chopped veggies to, but we especially love our high iron greens in the morning. This recipe from www.chopchopmag.org is a great, fast, simple, and most importantly, tasty way to get your day started on the right foot. Try it wrapped in 100% Whole Wheat Flat Bread for a meal you can take on the go.
Sharp knife (adult needed)
4 large eggs
1 cup clean spinach (any kind is fine), finely chopped
2 tablespoons scallions, greens and whites chopped
1⁄2 teaspoon salt
1 tablespoon olive oil
Crack the eggs into the bowl and use the fork to beat the mixture well until the yolks and whites are blended and pale yellow.
Add the spinach, scallions, and salt and mix well. (The mixture will look very spinachy and not very eggy.)
Put the skillet on the stove and turn the heat to medium. When the skillet is hot (flick some water on it: the drops should dance and sizzle), add the oil.
Add the egg mixture and let it cook for 1–2 minutes. Start carefully flipping portions of the eggs, so that you do not fully scramble the eggs but rather gently toss them.
When fully cooked (no more runny-looking egg), divide the eggs between the 2 plates. Serve right away.
Make it Indian: add 1 teaspoon curry powder to the egg mixture and sprinkle the finished dish with 2 tablespoons toasted almonds and 2 tablespoons unsweetened shredded coconut.