Scrambled eggs, tomatoes, and green onions all wrapped in a large collard green leaf.  I love including veggies into my breakfast.     

   
What you need:

• 2 eggs
• 1/4 fresh tomato, chopped
• 1 green onion 
• 1 collard green leaf
• Milk
• 1 tsp olive oil
• 1/4 tsp salt

What to do:

1. Blanch the collard green in a large sautée pan with a bit of water and half of the salt
2. Pat dry with paper towels
3. In a bowl, whisk the eggs with a splash of milk and the remaining salt 
4. Heat oil in a small sautée pan
5. Cook the tomatoes and onions until soft
6. Add the eggs to the pan and stir frequently until fully cooked
7. Put the eggs mixture on the collard green and roll it up. 

Enjoy!