2 eggs2 handfuls of greens (any kind) onion, green onion, green garlic or leeks Tomato, when in season 1/4 tsp. hot red pepper, dried or fresh in season small handful of herbs (cilantro, basil, parsley, etc.)

Mix the eggs in a bowl with a dash of salt and a little milk. Roughly chop greens. Dice onion, tomato (if in season), red pepper and herbs. Heat a 10" non-stick skillet.  Spray with non stick spray or add a dash of olive oil.  Sauté a bit of the onion (or garlic or leek) and the greens.  If you use tender greens (spinach, chard, arugula, etc.), then just warm and toss the greens with a bit of salt.  If you use heartier greens (kale or collards), let them cook a little longer and cover with the plate to warm it.  Slide greens onto the plate.  Add the pepper, tomato, and the rest of the onion, to the pan and sear. Add salt and pepper, to taste.  Turn down the flame and add the eggs.  Scramble it all together and slide on to the plate with the greens.  Serve with or without toast.  This is a very satisfying and versatile meal.

submitted by member Jeanne Darrah