This is based on something CSA member Nora Sawyer ate at Grendel's in Cambridge, MA about ten years ago. She started making it with Eatwell strawberries a couple of years ago. one small shallot, chopped a handful of spinach, roughly chopped ½ cup or so sliced strawberries 4 eggs grated gouda cheese (a half cup or to taste) 2 Tbsp. or so of butter water or milk a few sprigs of mint salt & pepper
Beat the eggs in a sm. bowl, and add about a cupped palm full of water or milk. Add salt. Melt 1½ Tbsp. butter in a med. pan over med. heat. Add the shallot and cook, stirring, until it's fairly soft. Add the spinach, and cook until the spinach is wilty and very nearly done. Add the strawberries and cook until they're sort of jammy (it won't take long). Add mint. Transfer the mixture to a bowl and cover it to keep it warm. Add more butter, let it melt, and then add the eggs. Count to 30 slowly. Push the edges of the eggs toward the center of the pan, letting the eggs fill in and cook along the edges. Give up all pretense that you're going to make an omelet and push the eggs around willy-nilly until they've almost set. Add grated gouda.
Throw in the berry mixture, stir, and add salt and pepper to taste. Serves two.
From member Nora Sawyer