1 cup of chopped carrot tops without the thick stem
4 tablespoons of olive or vegetable oil
2 cloves of garlic, minced
4 hard-boiled eggs, diced
to taste
1 cup of chopped carrot tops without the thick stem
4 tablespoons of olive or vegetable oil
2 cloves of garlic, minced
4 hard-boiled eggs, diced
to taste
Chop the carrot tops coarsely
Heat the olive oil, add the garlic and cook until golden
Add the chopped carrot tops and sauté for 3 minutes, stirring constantly
Remove from heat, season with salt and stir in the scrambled eggs
Serve hot or cold
If desired, use to fill tomatoes, pancakes, and then reheat in the oven
Serves 4
