This herb- and green-laden egg dish is a delicious celebration of spring and a great way to get your protein and veggies in one beautiful dish. Get creative by using whatever greens and fresh herbs you have on hand. You could also add shitake mushrooms, shaved zucchini or shredded carrots. Serve it with homemade sauerkraut, salsa or avocado. It is also wonderful cold for lunch the next day. Serves 4.
2 Tbs coconut oil (or cold pressed olive oil.)
1 large spring onion (shallots & leeks are also good options.)
1 lb greens (nettles, spinach, kale or arugula or a mixture work well), blanched and chopped
½- 1 small Serrano chili, diced
1 bunch mint, chopped
1 bunch cilantro, chopped
Salt to taste
Pre-heat oven to 350 if you do not want to flip your eggs part way through cooking.
Heat a 2 Tbsp of coconut oil in a cast-iron pan (or any other non-stick pan which can go into the oven.). Add onions over medium heat, salt well, and cook 5 minutes until tender and translucent. Let cool slightly.
Meanwhile, beat eggs in large bowl. Blanch your greens by dropping them into boiling water for 1-2 minutes. Add blanched and chopped greens and the herbs to the beat eggs. It will seem like a ridiculous amount of greens, but that is the point. Add the cooled onions and more salt and mix well.
Re-heat pan over medium-high heat. Add egg mixtures and let cook 7-10 minutes until almost completely set. The middle will still be damp. Don't let the bottom burn and adjust heat accordingly. When the eggs are almost completely set you can either slide it onto a plate and then flip it back into the pan to cook the top for 2-3 minutes or you can slide the whole pan unto the pre-heated oven and cook it for 2-3 minutes until set but not too firm.