- 8 to 10 eggs
- ½ cup milk
- 6 cups of finely chopped greens (kale, spinach, chard, etc.)
- 4 or 5 scallions, chopped
- 1 cup sorrel, chopped
- A generous handful of chopped parsley
- 1 teaspoon of fresh thyme
- 1½ cups cheddar cheese, roughly grated
- Salt and pepper as needed
- Butter or oil for the pan
Preheat the oven to 450°
Warm a large cast iron skillet on the stovetop, over medium heat. Add some butter or oil to coat the skillet.
Once the pan is warm, toss in the scallions and half of the greens. Saute lightly, until the greens have wilted. Reduce heat to low.
In a medium sized bowl, whisk together the eggs, milk, herbs, 1 cup cheese, salt and pepper.
Add remaining uncooked greens to the skillet, spreading evenly. Toss lightly with the cooked greens and scallions.
Pour the egg mixture into the skillet. Sprinkle the remaining ½ cup of cheese on top.
Cook on low heat until the eggs have almost set (do not stir). Transfer to top rack of oven and cook until the top begins to brown.
Cool completely, serve at room temperature.
Farmer’s note: This recipe is very adaptable, and can be made with any combination of greens, herbs, and cheeses you happen to have on hand.