breakfast, fast and fresh
2 handfuls of garden greens, Swiss chard and beet tops
fresh basil, about 8 leaves
10 cherry tomatoes, cut in half
1 clove garlic
In a small amount of oil, saute the greens and garlic. As these start to wilt , add the eggs mixed with the pepper and the basil leaves. Cook a couple of minutes. Add the cherry tomatoes.
Cook the mixture until it starts to set. I usually cut it in quarters and turn in sections. Brown on both sides.
Near the end of the cooking time, sprinkle with more pepper and the Parmesan cheese.