Easy Scrambled Eggs With Curry Potatoes and Greens #5FIX

• 1 cup shredded kale or 1 cup chard leaves or 1 cup collard greens or 1 cup spinach
• 2 cups Simply Potatoes Diced Potatoes with Onion
• 2 tablespoons curry paste (any type- amount needed may vary by brand)
• 6 eggs
• 14 cup milk (can use any not-too-sweet milk substitute for a dairy-free version)

1. Preheat heavy skillet on medium heat.
2. When it's hot, toss in the greens.
3. Saute a couple minutes until greens are wilted, then add Simply Potatoes and curry paste and mix well.
4. Let potatoes cook while you whisk the eggs and milk together in a large bowl.
5. Pour the eggs over the potatoes.
6. Let sit for a moment, then continue to turn gently until just cooked, resting in between turnings to let eggs set a little.
7. Serve immediately and enjoy!

shredded kale, potatoes, curry, eggs, milk

Taken from www.food.com/recipe/easy-scrambled-eggs-with-curry-potatoes-and-greens-5fix-496653 (may not work)