As a member of Eatwell Farm, you can enjoy this wonderful, versatile lunch all year long: 2 eggs 2 handfuls of greens (any kind) spring onion, green onion, green garlic or leeks tomato (if in season) ¼ tsp. hot red pepper, dried or fresh 1 sm. handful herbs (cilantro, basil, dill, parsley, etc.), chopped
Mix eggs in a bowl with a dash of salt & a little milk. Roughly chop greens. Dice onion, tomato, red pepper & herbs. Heat a 10” skillet. Spray with non-stick spray or add a dash of olive oil. Sauté a bit of onion (or garlic or leek) & the greens. If you use spinach, arugula, or another tender green, then just warm & toss greens with a bit of salt. If they are thicker greens, let them cook a little longer & cover with the plate to warm it. Slide greens onto the plate. Add the rest of onion, pepper, tomato to pan & sear. Shake on a bit of salt & pepper. Turn down flame & add eggs. Scramble all together & slide onto the plate with greens. Serve with or without toast.
Submitted by member Jeanne Darrah