A fun breakfast idea for St. Patrick’s Day, or for any day that kids (big or small) prefer not to see their vegetables.
6 pasture-raised eggs
Approx. 1 cup of greens (kale, spinach, chard, etc.), without the stems
Approx. 1/8 cup unsweetened coconut milk (carton)
1 clove of garlic & 1/2 of yellow onion (optional)
Olive oil for stainless steel pan
Sea salt & pepper to taste
* I use organic ingredients whenever possible.
In a standard blender, mix greens with onion and clove of garlic and a small amount of coconut milk, approximately 1/8 cup or less, until the vegetables are blended well to create a smooth green mixture. Add 6 eggs to blender and mix. Add green egg mixture to hot, oiled pan on medium high, and stir until cooked.
Recipe created by Laura Farnsworth, MS, CNS