Recipe: Spring Egg Scramble with Leafy Greens

Spring is a great time to start eating healthy (if you haven't already) - with most of us longing for lighter fare after the heavy comfort foods of fall and winter - and fresh salad vegetables just starting to come on.

This tasty recipe uses fresh eggs and fresh spring greens for a quick, simple, and healthy breakfast or brunch.

Spring Egg Scramble with Leafy Greens
(Serves 2.)

Ingredients:

3 whole large eggs - preferably from pasture-raised chickens
1 Tbsp whole milk
1 cup finely chopped kale (or spinach, chard, or other green leafy vegetable)
1 tsp real butter
pinch red pepper flakes
salt and pepper to taste

Directions:

• Whisk eggs and milk in a bowl; set aside.
• Put a skillet over medium heat with the greens and butter and cook just until greens soften, about 5 minutes (2 if using spinach), stirring frequently.
• Pour the eggs into the skillet, sprinkle with red pepper flakes and salt and pepper, stir and turn heat down to medium-low.
• Using a rubber spatula or wooden spoon, carefully pick up the egg mixture as it cooks and turn it over gently, continuing to cook until egg is set. Do not stir too much or turn heat up too high.
• When egg is set, transfer to plates and serve hot.

Healthly Spring Recipe - Crabby Asparagus Frittata

Here is a great one full of healthy, fresh, spring ingredients. For the healthiest meal, be sure to use fresh and organic ingredients where possible, and fresh farm eggs from pasture-raised poultry, as these contain the most Omega-3 fatty acids for heart and brain health, and are lower in cholesterol and full of additional vitamins. You'll be able to tell, as the yolks will stand tall, and be bright orange! (You can find more info on healthy eggs in our previous blog post here.)  For fewer people, this recipe can be easily cut in half or scaled down.

Crabby Asparagus Frittata

Eggs I (Photo credit: Keith Marshall)

Ingredients:
1 cup fresh asparagus, cut small
1 cup fresh mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup red bell pepper, cleaned and cut into thin strips
1/2 cup flaked crab meat
8 fresh eggs
1/4 cup water (or milk)
1 tsp dried Italian seasoning (or other mixed seasoning)
1/2 cup shredded mozzarella cheese
1 Tbsp grated fresh Parmesan cheese

Directions:

• Preheat oven to 375 degrees. Spray or rub oil into a 10 inch oven-proof skillet.
• Put skillet on stovetop burner set to medium-high heat. When skillet gets hot, add asparagus, mushrooms, onions and bell pepper and cook until just tender but still somewhat crisp. This will take about 4 or 5 minutes. Remove from heat.
• Add the crab meat and stir to combine ingredients.
• In a separate bowl, beat the eggs, water, and Italian seasoning until mixture is well blended, then stir in the mozzarella cheese.
• Pour this mixture over the crab and veggies in the skillet, just shaking the skillet a little to combine; do not stir.
• Put skillet back on stovetop over medium heat and cook just until eggs set up around the edges, about 5 to 6 minutes, then sprinkle with the Parmesan cheese.
• Bake in 375 degree oven until top is lightly browned, eggs are completely set, about 8 to 10 minutes.
• Remove from oven and let sit at room temperature for 3 to 5 minutes, then serve by cutting into wedges.

Serves 4 to 6 people depending on whether this is served as a dinner, breakfast, or lunch, and whether or not you're serving with sides.