In the food world, nothing says spring more than greens and eggs. My CSA (farm to porch) box has been overflowing with a bounty of dark, leafy greens – the kind I incorporate into my meal plan at every turn.  I eat greens at least twice, sometimes three times per day…and not to lecture anyone, but you should, too…

From kale and collards, to Swiss chard and spinach, greens are your passport to good health.  Loaded with vitamins and minerals, they are practically their own medicine chest and can be used in so many ways.  In the morning, they go in my protein smoothies, at lunch in my salad (remember the raw slaw with kale?), and for dinner, in stir-fry’s, pasta sauce, and stews…or simply sauteed on their own.

When I’m not drinking my breakfast, I eat eggs!  (Farm fresh, that is.) Eggs are inexpensive, high in nutrients and low in calories. They are a rich source of choline which helps keep our brains sharp and our memory strong.  Choline also keeps cholesterol ‘emulsified,’ raising the ‘healthy’ HDL, while lowering “lousy’ LDL.  There is still so much confusion over cholesterol – an essential hormone that our bodies require  – and eggs still get the bad rap for it.  Only 25% of our cholesterol comes from the foods we eat; we manufacture the rest in our liver.

Now back to the greens.  Eggs and greens make for a beautiful marriage in the skillet.  I always throw a handful into my scramble, with a little butter and garlic.  There did come a time this last week, however, when I decided to ‘mix’ it up a bit (literally) so I put my eggs and greens into the blender and voila!  A green egg omelette was hatched paired with Elana’s incredible “Nutty Bread” toast.  It’s what’s for breakfast.

Green Eggs and Toast

2-4 large pastured eggs
1/2 bunch dark, leafy greens
1-2 chopped green onions
1-2 TB water or milk
1 TB butteror olive oil
Sea salt, black pepper
Cheese of choice – I used goat (optional)
Parsley, chopped

Put eggs, greens and liquid into blender.  Mix for about 1 minute.
Heat butter in skillet and add eggs. Season with salt and pepper.

Cook open faced until almost dry; add cheese and parsley and fold in half.
Allow cheese to melt and serve.

*Special note: A dear friend and fellow nutritionist, Linda Prout, is offering a teleclass called “Burn Fat, Boost Energy, Be Well” beginning on April 22nd.  Jumpstart your metabolism as you learn more about fats, sugar cravings and overall balance for weight management.