Adapted from Katherine Deumling of Cook With What You Have
- 3-4 green garlic stalks, washed, trimmed and finely chopped
- 2 cups spinach
- 2 medium potatoes, scrubbed and cut into 1⁄2-inch dice (optional—see headnote)
- 1 tablespoon olive oil or butter
- 6-8 eggs (or whatever you have or want to use)
- 2 ounces feta or fresh goat cheese (optional—can omit choose or substitute some Parmesan or even sharp cheddar)
- Tablespoon or two of chopped parsley (optional)
- Salt, pepper
Heat the butter and oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the green garlic and a few pinches of salt to pan and sauté over medium heat until they soften about 7-8 minutes. If you are using potatoes, dice them small and sauté them with the green garlic and onion. Add spinach until just wilted.
Set your oven to broil.
Lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Add a few generous pinches of salt and several grinds of pepper and crumbled feta or goat cheese and parsley, if using. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Cover and cook on medium heat for a few minutes. When the eggs begin to set around the edge take the pan off the heat and set under the broiler (uncovered) until the eggs are cooked and slightly puffed and golden.
Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way. Serve with a slice of bread and salad for a light supper.