serves four
When it comes to buying farm animals or planting vegetables, my eyes are always bigger than my stomach. This means I’m usually dealing with a constant glut of eggs and greens in the spring and early summer. It’s my own fault, but I can’t seem to stop. Therefore, it’s only natural to throw the abundance together with a bit of cheese, don’t you think?
2 tablespoons unsalted butter
1 medium onion or leek, diced
3 cups packed roughly chopped stemmed chard, kale, spinach, or collard leaves
1½ cups sliced mushrooms
6 large eggs
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ cup ricotta cheese (here)
In a 10-inch skillet over medium heat, melt the butter. Sauté the onion until softened, about 6 minutes. Add the greens and mushrooms and cook until the greens are wilted, about 3 minutes.
In a medium bowl, beat the eggs with the salt and pepper, then add them to the greens in the hot skillet. Cook until the eggs are set but not dry, about 4 minutes.
Remove the skillet from the heat, crumble the ricotta over the top, and serve immediately.