Eggs and Greens, an easy, versatile recipe for spring
~ One dozen eggs
~ 1/4 cup grated Parmesan
~ 1/2 cup grated cheddar
~ 2 Tbs butter
~ 1 medium onion, thinly sliced
~ 2 cups chopped kale, spinach, beet greens, arugula.. use what you have, mix it up!
~ Fresh (or dried) herbs of your liking – chives, oregano, savory, thyme…
~Salt and pepper to taste
Preheat the oven to 350 F.
Gently whisk the eggs with salt and pepper. Stir in the grated cheeses and set aside.
In a pan, melt your butter over medium-high heat. Add the onions and cook, stirring as needed, until the onions are soft and beginning to caramelize. Add the greens and cook briefly, just until vibrant.
Oil a 13×9 inch bake pan (or equivalent) and distribute the vegetable mixture evenly across the bottom. Then pour in the egg mixture so that it evenly coats everything.
Bake for approximately 30-35 minutes, you want to see the center rise and a slight browning of the edges just beginning. For soft and tender eggs, try not to over cook!
As always, feel free to add your own creativity: Leeks, bell peppers, mushrooms, cubed baked winter squash, zucchini… so many additions work well here.