Kristine Rudolph

Since Little A is STILL. NOT. SLEEPING.

(Pause for a long, deep sigh.)

my hubby is the one who preps breakfast for the bigs on most days.

But, this Saturday, he crawled into bed after one in the morning following a very long day of work.  So, despite a crazy night of not-sleeping, I was the one on kitchen duty.

If mama’s in the kitchen for brekkie, you can bet the kiddos are going to see a vegetable.

I mean, who wouldn’t want to have a veggie under their belt first thing in the morning?

But, the kids were hungry little hippos, so I didn’t have time to do a frittata, which is the ideal vegetable-delivery-device at breakfast.  Instead, I did a kind of deconstructed frittata scramble and paired it with a Vitamin C-rich smoothie … it being cold and flu season and all.

My only misstep was in assuming Little A would eat a toddler sized portion.  Translation: I should have doubled the recipe.

Collard & Bacon Scramble

 

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Author: Kristine Rudolph

Recipe type: breakfast

Serves: 2

Ingredients

• 4 pieces high-quality bacon
• ½ yellow onion, chopped
• salt to taste
• 1-2 cloves, garlic, pressed
• 1 cup finely shredded collard greens, stems removed
• 4 eggs

Instructions

1. Cut bacon into bite-sized pieces and cook over medium-low heat in a skillet.
2. Remove bacon from pan, retaining grease. Set aside.
3. Add onion to pan over medium heat. Cook until soft, adding salt to taste.
4. Add garlic and cook until fragrant, taking care not to burn it.
5. Add collards and stir frequently, cooking until the leaves turn bright green.
6. Remove veggie mixture from heat.
7. In small bowl, scramble the eggs.
8. Add eggs to skillet, turning them over and around to cook to desired texture,
9. Return meat and veggies to pan. Stir to combine and serve while hot.

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Tomorrow, the smoothie details!

Find this and other fantastic ideas at Thank Goodness It’s Monday!