Tossed Salad and Scrambled Eggs

Admittedly, I sing the theme song to Frasier every time I make this dish. Sometimes out loud. It does combine two of my favorite things, eggs and greens. I buy huge tubs of organic salad greens and I can put away a large amount at one sitting. I just love, love, love salad greens tossed with olive oil, balsamic, and salt and pepper. But even I can't get to all of the greens all of the time. My Mom showed me this very easy dish that helps use up salad greens that are still edible but have lost that rhythm and snap that makes them so desirable. This is a great breakfast or brunch. Cooks up in about 10 minutes.

In a medium skillet, I heat a couple tablespoons of olive oil over medium heat. I toss in about a cup of thinly sliced onions and a couple of garlic cloves that I've chopped. I cook this for 5-6 minutes then add my greens. You can really add as many greens as you can smash into the pan. They cook down fast to a fraction of their original appearance. I use a large set of tongs to help turn the greens until they wilt.

When the greens are a little more than half wilted, I add 2-3 gently beaten eggs. Tilt the pan this way and that util the eggs are distributed evenly. I usually lower the heat at this point. Eggs need gentle heat. Now is when I add salt and pepper and a nice handful of grated parmesean. You can cook on the stove top until the eggs set to your liking or you can pop the pan until the broiler for 5 minutes. Be sure your pan is oven-safe and always use an oven mitt.