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