GARDEN FOR BREAKFAST

breakfast, fast and fresh

INGREDIENTS:

3 eggs

2 handfuls of garden greens, Swiss chard and beet tops

fresh basil, about 8 leaves

10 cherry tomatoes, cut in half

1 clove garlic

pepper

Vegan Parmesan

DIRECTIONS:

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.