You can also make this with other greens including chard, kale, spinach and more!  Great healthy breakfast option!

• 6 TBLS cooking oil
• ½ cup chopped scallions
• 1 bunch beet greens, leaves and stems chopped separately, roots diced
• 1 bag ‘Tatsoi’, chopped
• 1/2 cup white wine
• Salt, pepper, and chili flakes to taste
• 2 tsp garlic (or garlic scapes), minced
• 1/2 cup chicken broth
• 6 eggs
• ½ cup feta or goat cheese, crumbled

Heat oil in large skillet. Add scallions, and beet greens’ stems and diced roots and stir-fry until softening, 5-7 min. Add beet green leaves and ‘Tatsoi’ and stir-fry until wilted, 4-5 min. Add wine, seasonings, garlic, and broth and stir-fry 2-4 min, until most liquid is absorbed. Crack eggs over veggies, cover and cook until whites have set, 3-5 min. Serve hot with cheese crumbled over top.