Scrambled eggs with “collejas” (small edible plants)
- 300 gr boiled drained collejas
- 2 eggs
- 50 gr ham or prawns
- 2 garlic cloves
- Extra virgin olive oil (EVOO)
Slice the garlics and fry them in the pan on a medium heat. Then add the drained collejas and sprinkle salt and sauté all for ten minutes.
Add the ham and stir it too.
Whisk the eggs and add the collejas, sauté it all, so every ingridient is mixed together.
Once it is made to your liking, dish up, serve, and enjoy it!!