I love putting leftovers in eggs and pretending I made a new dish :) This meal is delicious and a great use of our leftover grilled veggies.
3 eggs, scrambledhandful fresh collards, chopped (or kale)
3-4 stems fresh cilantro, chopped
1/2 c. grilled eggplant and squash
1 T. virgin coconut oil for frying
1 T. extra virgin olive oil
Seasonings:
parsley
crushed red pepper
oregano
sea salt and pepper
hot curry powder
Melt oil in pan and add scrambled egg. Cover and cook on medium low for 3-5 minutes or until eggs are set. While eggs are cooking, warm up eggplant, collards, and squash (in microwave) until warm (about 1 1/2 minutes). You can use fresh collards and squash if you prefer, but I'd recommend against fresh eggplant- it is very bitter and is better digested when cooked. When eggs are finished move to plate and top with the warmed veggies; sprinkle cilantro over everything and serve. Garnish with salsa if desired (I love every excuse to eat salsa).
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