Prep and cook time:  30 minutes     Serves 2

2   pastured eggs
1   tablespoon avocado oil
1   leek, chopped into small pieces (use only the white part)
1   clove garlic, minced
1   carrot, diced
1   cup chopped spinach, dandelion, watercress, or chard

Beat the eggs in a small bowl and set aside. Heat the oil in a frying pan. Sauté leek for 3 minutes. Add garlic and sauté for one minute. Add carrots, cover, and cook 5 minutes on low heat until carrots are softened. Remove vegetables and put on a plate. Add a little oil to the pan if it's dry. Add the eggs and cook over medium heat for 3 minutes until eggs are mostly cooked. Add greens and other vegetables back into pan. Stir all ingredients together until eggs are completely cooked. Add salt and pepper to taste and serve.

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