Lately I have seen pictures of food colored scrambled eggs. In all honesty, they look disgusting to me. Today I made our own version of  “green eggs”.

8 eggs
1/4 lb. young asparagus, chopped into 1 inch pieces (you could substitute with broccoli)
2 handfuls spinach, chopped
3 green onions, I slice the bulbs really thin and use them
1/4 cup reduced fat sour cream
1 tablespoon butter
salt and pepper

Melt the butter in a frying pan.
Add spinach, green onion, and asparagus. Sautee until soft.
Add salt and pepper.
In separate bowl, beat eggs and sour cream together.
Pour over greens and cook, constantly turning over until eggs are just dry.

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I served them with Too Sweet to be a Scone.