This week at the farmers market, we purchased young beets with greens still atached. One of our favorite ways to use the greens is with scrambled eggs. The greens add texture to the eggs as well as nutritional benefit. For an added touch this week, we decided to make Beet Jam to go with the scrambled eggs. The jam takes a couple of hours and is well worth the effort.
Mais C’est Bon!!
Scrambled Eggs with Beet Greens
- 1/3 lg onion
- 1 clove garlic
- 2” length of smoked sausage
- 2 eggs
- ½ cup eggbeaters
- Greens from 3 beets
- 1 Tbl Olive Oil
- ¼ tsp Curry Powder
- 1/3 cup Mozzarella Cheese
- Salt and Pepper
Chop onion and garlic. Cut sausage in half lengthwise, cut each length in thirds and chop in small pieces. On medium, heat olive oil in iron skillet; sauté onion, garlic, and sausage for approximately 5-6 minutes or until onion is translucent. Add Beet Greens to skillet, sauté until wilted. Beat eggs and eggbeaters, season with curry powder, salt and pepper. Add eggs and cheese to skillet, scramble until done.
Serve with toast and Beet Jam. Garnish with Avocado and Orange slices.
