Mustard Greens & Egg Breakfast Skillet
It was an incredibly busy weekend at the farm. The sun was shining, the crops were thirsty, we went through two bottles of sunscreen, harvested our butts off, planted winter squash and even squeezed in a much needed late morning brunch.
Despite working our tails off we decided "brunching" on the weekends is going to be a new thing. We kicked off this new tradition with a delicious mustard greens and egg skillet. This dish is a great way to incorporate mustard greens into your diet and I love the spicy bite they bring to this recipe. When they cook down a bit they lose a bit of their pungency so if you're sensitive to spice don't worry....I think you can handle this!
Grab a fork, pour a Bloody Mary and enjoy this spicy mustard greens and egg scramble. Cheers!
Mustard Greens & Egg Breakfast Skillet
Ingredients
- 5 farm fresh eggs
- 2 Tablespoon oil, divided
- 3 cups mustard greens, washed and roughly chopped
- 1/2 of a yellow onion, diced
- 2 cloves of garlic, minced
- 2 radishes, thinly sliced
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- Sprinkle of organic parmesan cheese (optional)
Preparation
- In a bowl whisk together the eggs with a little salt, pepper and crushed red pepper flakes. Set aside.
- Heat 1 Tablespoon of oil in a large skillet over medium-heat. Add onion and sauté until soft. About 5 minutes. Add garlic and mustard greens. Cook until greens begin to wilt and garlic is fragrant. About 3-5 minutes. Remove from heat and add cooked veggies to the whisked egg bowl. Whisk some more until everything is well blended.
- Heat remaining 1 Tablespoon of oil over medium heat in the same pan. Add egg mixture and when it begins to cook, scramble it using a wooden spoon.
- Serve spicy eggs with a little organic parmesan cheese, sliced radishes and additional salt and pepper.
Notes
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary
*Cooking times may vary depending on your stove and size of your veggies
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