Hello all. Coming to you after the first full day of summer. Wow! Here in the Pacific Northwest it’s been one hell of a winter and very wet and gloomy spring. The warmer temps and sunshine are very welcomed following the dark and gray. So, here we’re still enjoying spring crops and the explosion of egg laying from our feathered stock.
Today’s recipe is Greenie Eggs. So named because they tend to look a bit green when you’re all done cooking. Also, because they are easy to make and the ingredients plentiful even in the most modest of gardens or households. I would rate this recipe very easy. The biggest tip is to have all your ingredients ready to go before you start cooking — that’s a good tip any time, but especially for a fast cooking meal like this one.
I’m fortunate in that I can step out my back door and gather the eggs, spinach, green onions, and chives. I look to my local cheese maker for the parmesan (oh so good). And the peppers and onions are frozen — having been procured in summer from my own land or from a farmer’s market (last year peppers were a bust here at Thrasher Studios & MicroFarm, so grateful for other farmers). But you can just make your shopping list from the ingredient list below and gather as you normally would your weekly provisions.
I prefer a cast iron pan. Great-Granny and even modern nutritionists understand that cooking in cast iron is very healthy. I highly recommend it. Cast iron cookware requires different maintenance from say stainless steel cookware, but it’s not hard. Anyone who tells you it’s hard has never had to clean burned off cook from ‘non-stick’ ware. Cast iron cooks beautifully and the ware lasts forever. We have two pans that have been in our family for generations.
For this meal, also, if you add a side of bacon, some fruit, and a mimosa, you have a lovely weekend brunch. Just the Greenie Eggs is often my weekday meal all on its own.
So let’s get to it, shall we?
Greenie Eggs –
Three eggs (my photo shows two chicken and one duck, but three eggs of your choosing will do), whisked as if to scramble
Two cups full of loose baby spinach (you can get fancy and use any baby greens)
1/4 cup of green onions, chopped
1/4 cup of shallots, chopped fine (or a mixture of finely chopped onions and green peppers. If you want to get fancy, use all three to make up 1/4 cup)
1 tblspn of fresh chives
1/4 cup of shredded parmesan
Non-Stick spray & Olive oil
Salt & Pepper to taste
(Coffee pictured is to fuel the chef!)
- Spray your pan with the non-stick spray and swirl about 1 tsp of oil around it, heat on medium until the oil is clear on the pan.
- Once the pan is warmed, add your shallots, onions, green peppers, and green onions.
- Saute at least two minutes until soft.
- Add the Spinach with salt and pepper to taste and saute until leaves are wilted. Then stir.
- Pour the eggs on top, let cook about half a minute and then begin to scramble.
- Before the eggs get too hard, add the parmesan. Turn off the heat, add the chives and cover pan for about a minute.
- Plate and eat immediately. So yummy.