I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways:
- Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards.
- Cook the eggs, etc. first then add the greens near the end of cooking.
Ideally, I'd like to preserve the freshness of the greens without it being a salad on top of my eggs.
Also, keeping the leaves whole doesn't seem to work out the best. Perhaps I should chop the greens before adding?