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).
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