By Doula Jen
Amongst my WBC colleagues, I’m known for being somewhat of a stone soup sorceress. Meaning, I can make anything for a postpartum family out of what’s knocking around in the cupboards or–better yet–the bottom of the veggie drawer. What can I say? We all have our little doula talents.
So, what’s the first thing I look for when rummaging through the fridge? Eggs. Always.
Eggs are quick, easy, can be cooked in many different ways with a variety of ingredients. Omelette, breakfast burrito, over easy on toast with a side of leafy greens. All such great meals to serve the new mama. Nutritious, delicious, and slightly unexpected. Here’s MY go-to egg dish at home. I have this scramble at least twice a week, usually with a side of warm corn tortillas and all-natural chicken sausage. Yum!
- 1 tsp. olive oil
- 1 cup packed dry baby spinach
- 2 Tbsp Giardiniera (I use “The Pickle Guy” brand, which I found at Whole Foods…no food coloring or additives.)
- 2 large eggs
- dash of vinegar
- 5 grape tomatoes, sliced
Put It Together:
- Start olive oil and Giardiniera over medium-high heat.
- Add spinach, turning occasionally until wilted.
- Scramble eggs in a separate bowl, with vinegar (for fluffiness).
- Add tomatoes to spinach mix.
- Add eggs, folding everything together gently until just cooked.
This is the best! Nice and spicy with power greens and Omega-3s. Sometimes instead of straight vinegar, I whip the eggs with a dash of the juice from the jar of jalapeños in my fridge. I like it hot…feel free to make it your own.