Chayote & Dandelion Greens Scramble
A refreshing and slightly bitter Mexican-inspired breakfast featuring tender chayote squash and nutrient-rich dandelion greens. This scramble offers a unique flavor profile that awakens the palate for the day ahead.
Prep Time
20 min
Difficulty
Easy
Servings
2
Calories
150 kcal
Instructions
- 1
Peel, seed, and dice the chayote squash into small, uniform cubes. Roughly chop the dandelion greens.
~5 min - 2
Heat the olive oil in a large skillet over medium heat. Add the diced chayote and cook for 5-7 minutes, stirring occasionally, until slightly tender.
~7 min - 3
Add the chopped dandelion greens to the skillet. Cook for another 2-3 minutes until wilted.
~3 min - 4
In a medium bowl, whisk together the eggs, salt, and pepper.
~1 min - 5
Pour the egg mixture over the chayote and greens in the skillet. Stir gently to combine and cook, scrambling the eggs, until they are set but still moist. This should take about 3-4 minutes.
~4 min - 6
Serve immediately, garnished with fresh cilantro.
Tips
- If dandelion greens are too bitter for your taste, you can blanch them briefly in boiling water for 30 seconds before adding to the skillet to reduce the bitterness.
- This scramble is delicious served with warm corn tortillas or a side of black beans.
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