Now I know that it is way too early for you to pick these amazing greens from the garden, but maybe seeing this amazing dish will inspire you this season to take a little space from your backyard and create one!  The hard work will pay off.  In the meantime, these greens can be purchased from your local grocery store.


Here is what you will need:

2 cup chopped spinach, 1/4 cup chopped celery 1/4 cup chopped celery leaves (no need to throw them out anymore!) 1 zucchini  (shredded), 5 basil leaves (chopped), 1 tsp olive oil, 2 egg whites, 1 whole egg, a pinch of salt

Place all the veggies in a cooking pan, and cover with water.  Allow them to cook at a boil for five minutes.


While this is happening beat the eggs in a separate bowl.

Drain the veggies – BUT do not discard the water…you will use it at a later step.  Mix the veggies with the eggs.  In the same pan (that should now be empty)  add the oil.  Heat the oil and then place the egg mixture in the pan.  Cook on one side for 5 minutes (the bottom should start to brown).  Then with your best efforts flip!  Once on the other side, pour some of the water reserve onto the eggs.  Cook until ready.


Serve with slices of tomato slices (as above) or sprinkle some fresh parmesan cheese (as below) And don’t throw out the rest of the water, drink that as a homemade – green tea!

This recipe is a perfect 30/20/10 recipe, and a great way to pack nutrition from the get go!