Cheesy Greens Breakfast Scramble

We’re getting as much of our food through CSA deliveries as we can right now, which means that we’re being delivered all kinds of vegetables and greens that we wouldn’t typically pick up at the grocery store. I almost never buy beets, because I am lazy and I hate how messy it is to cook and peel them (everything turns purple!), but I’ve now gotten them three weeks in a row and I’m coming around to it.

In this waste-not world we’re currently in, I’m also experimenting with different ways to cook the beet greens – the leafy tops of beets. Yes, they’re totally edible, and actually very lovely, similar to Swiss chard in taste and texture.

So far I’ve stirred them into a soup, blended them into a smoothie, and added them to a frittata, but this was by far all of our favorite – a big, cheesy green breakfast scramble. Yes, those are croutons you see on top! Instead of serving the scramble with toast, I added leftover croutons from our soup the night before and we absolutely LOVED the crunch it gave!

Cheesy Green Breakfast Scramble

Servings 2 people

Ingredients

• 1 tbsp olive oil
• 2 cup finely chopped hearty greens (such as beet greens, kale, Swiss chard)
• Kosher salt and pepper
• 4 eggs, whisked
• 1/4 tsp garlic powder
• 3 tbsp shredded mozzarella cheese (or other melty cheese like cheddar or jack)
• 2 tbsp 2 tablespoons feta or goat cheese
• Optional: croutons!

Instructions

• Warm oil in a large nonstick skillet over medium-high heat. Add greens and a big pinch of salt and cook until wilted and tender, 2 to 3 minutes.
• Reduce the heat to medium-low and remove the skillet from the heat for 1 minute while you whisk your eggs – we want the skillet to cool down before we add our eggs. Season eggs with 1/4 teaspoon, 1/4 teaspoon garlic powder, and a big pinch of pepper.
• Return skillet to the heat and pour in the eggs. Use a spatula to push the eggs around the pan constantly until they’re cooked to your liking, 2 to 3 minutes. Stir in the mozzarella when they’re almost done.
• Divide between two plates and top with feta and croutons.

• 1 tbsp olive oil
• 2 cup finely chopped hearty greens (such as beet greens, kale, Swiss chard)
• Kosher salt and pepper
• 4 eggs, whisked
• 1/4 tsp garlic powder
• 3 tbsp shredded mozzarella cheese (or other melty cheese like cheddar or jack)
• 2 tbsp 2 tablespoons feta or goat cheese
• Optional: croutons!

Author: Caroline Chambers