Life can be pretty chaotic! One of my favorite things about growing my own food is that if I have to add some greens or veggies to my meal I can just walk to the balcony and whip up a quick meal. So for lunch the other day, I made an omelet from literally eggs, leftover onions from yesterday’s meal, and some extra herbs and beet leaves. This recipe may seem like it is a bit all over the place but it tasted absolutely delicious and was literally made from scraps and extra clippings. In addition, this meal was loaded with nutrients & took no time!
- 3 Eggs
- Newton's Sassy Sauce Dallas Market Farmers Market Find
- Beet Greens
- 1/2 Red Onion
- Mustard Spinach
- Avocado Cooking Spray
- Apple Bragg's Cider Vinegar
- Extra-Virgin Olive Oil
- Sea Salt
Chop onions, beet leaves, basil, and mustard spinach.
In a small dressing bowl mix extra-virgin olive oil, Apple Bragg's Cider Vinegar, honey, and sea salt.
Spray pan with avocado cooking spray.
Once onions are a little sautéed, add beet greens, and a little more avocado cooking spray.
Scramble in eggs.
Once the eggs are finished remove and plate. Add a little of Newton's Sassy Sauce to eggs (optional).
Added a side of chopped mustard spinach, basil, and dress with the homemade dressing (optional).
Interested in starting your own little herb garden, making meals with herbs and greens, or encouraging fitness support? Check out our product line that comes with access to our premium content + support. We also have premium membership options available, too. Our monthly membership is as low as $9. 99 a month, you can cancel at any time. For questions about how our programs and products work email email@example.com.
With each purchase of one of our products, we donate $1 to Food For The Soul, an organization dedicated to spreading HOPE & providing nourishing meals to our beloved neighbors.