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!

Ingredients:

• 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.