Spring is the perfect time for a healthy, light and protein-packed breakfast. Chock full of your B vitamins, the watercress brings a unique twist to your morning as this green, leafy vegetable can bring a bitter tang to the neutral eggs.
Before serving this up, make sure to swap out your eggs for those fortified with omega-3 to help reduce inflammation in your body and are all around better for you!
Watercress with garlic and scrambled eggs
WholeLiving.com
Ingredients:
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 cup watercress, stems removed
2 large eggs
Coarse salt and freshly ground black pepper
Directions:
- Heat oil in a small skillet over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Add watercress and cook, stirring, until just wilted.
- Remove from pan and set aside. Lower heat to medium-low.
- Whisk eggs and season with salt and pepper.
- Pour eggs into pan and cook, stirring, until just set.
- Return watercress to pan and stir.
- Serve immediately.
Have a great morning!