(Serves 2)

• 1 Tb olive oil
• 4 cloves garlic, peeled and sliced
• 2 cups greens (spinach, kale, collard greens all work well)
• 1 cup cherry tomatoes, halved
• 1 cup cooked brown or white rice
• 2 Tb water
• 2 eggs, beaten
• salt and pepper
• 1 tsp crushed red pepper flakes (optional)
• ½ cup grated cheese such as cheddar or feta
• 3 strips crumbled crispy bacon (optional)
• optional: microgreens on top

In a medium-sized skillet, sauté the garlic in a Tb of olive oil over medium-high heat for a couple of minutes. Add the greens and sauté until they wilt, about 2-3 minutes.

Add the rice, just a splash of water (about two Tb) and sauté for about two minutes. Add the salt and pepper, and red pepper flakes if you’re using them, to taste.

Make a well in the center of the pan, add another tsp of olive oil and pour the eggs in. Wait about 30 seconds so that the egg can begin to set up and then gently start folding them onto themselves while incorporating them into the rest of the ingredients. For the best result, less movement is better and will ensure that you end up with nicely finished chunks of scrambled egg throughout your Veggie Scramble.

As soon as the egg has cooked, stir in the bacon and the cheese, give everything a gentle stir, and remove from heat. Let the pan rest for a minute or so to allow the cheese to finish melting.

Serve as is, or top with microgreens for an extra flavor and nutritional boost.