Turmeric Sautéed Roasted Vegetables & Egg Scramble
Ingredients:
- ½ cup chopped cauliflower
- 1 whole radish, cut into small pieces
- ½ medium onion (red, yellow, green, or swiss chard stems!), chopped
- 2 cups leafy greens (Kale, Beet Leaves, Radish Leaves, Spinach, etc.), chopped
- 2 eggs
- Dash of turmeric
- Salt and pepper to taste
- ¼ Avocado
- Green onion tops
- ½ Garden fresh tomato
Instructions:
- Heat a medium skillet on medium-high heat with a sprinkle of olive oil
- Place the cauliflower, radish, onion (or onion substitute) in the pan and saute. Sprinkle a dash of salt, pepper, and turmeric.
- Once the cauliflower is tender, crack the two eggs in the skillet and mix around to incorporate all the veggies.
- Wait 2-3 minutes for the eggs to cook and then place the leafy greens on top and cover the skillet to allow for the greens to cook (about 3-4 minutes). Remove cover and finish the scramble.
- Remove the scramble from the pan and add salt to taste and top with the avocado, green onion tops, and tomato!
Notes/Customization:
- Not a tumeric fan? No problem! Throw in cayenne pepper or some smoked paprika, or keep it fresh with some fresh herbs! Change it up and make it yours. The recipe is in the chef!
- We LOVE using swiss chard stems in this recipe. It is also a great way to use the entire part of the plant!
- Change up the vegetables as you like. Sometimes we will use beets, other times it will be broccoli. It all depends on what’s in the fridge and what we are feeling that day.