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Yucatecan scrambled eggs with nutrient-dense chaya leaves are a superfood breakfast. This high protein, vegetarian, healthy dish is a fresh, clean eats option packed with vitamins.
Rinse chaya leaves thoroughly and boil in water for 5 minutes to reduce natural toxins, then drain and chop finely.
In a nonstick skillet, heat olive oil over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent.
Add chopped tomato and sauté for another 2 minutes, stirring occasionally.
Add the cooked, chopped chaya leaves to the pan and stir well, allowing flavors to combine for 2 minutes over medium-low heat.
In a bowl, whisk eggs with salt and black pepper. Pour the egg mixture into the skillet and gently scramble, stirring continuously until eggs are just set but still soft—about 3–4 minutes. Remove from heat immediately to avoid overcooking.
