I am writing down this recipe to share the enjoyment of picking fresh garden greens on a sunny spring morning – there is something very satisfying about cooking like this. The only remaining piece of the puzzle is to get our own chickens for really fresh eggs!
I vary this recipe depending on what is in the garden, today it is rocket (arugula), flat leaf parsley, thyme, oregano, spring onion and a little new spinach.
- 2-3 eggs
- About 1 cup of mixed herbs and greens – spinach, spring onions, chard, oregano, whatever is good!
- 1 Tbsp of diced or grated parmesan
- A grind of black pepper and a pinch of salt
- A pinch of dried garlic powder or a clove of fresh garlic, chopped
- Optionally a pinch of red chilli flakes
Dice greens roughly and herbs fine.
Mix all ingredients in a bowl and stir together with a fork.
I think eggs overcooked are ruined, so I cook them over low-medium heat until just done. Heat a skillet and add a nice piece of good butter (go on, you’re about to work it off in the garden anyway aren’t you?) and a glug of olive oil.
Tip the egg mixture into the pan and cook until it starts to look cooked all the way through – a few minutes. Then carefully flip and cook the other side for a minute. It might help to carefully loosen all around the edges with an egg flip before flipping.
Eggs and chilli are a really yummy combination so I eat omelette with a dab of a delicious Harissa (chilli paste) from My Country Kitchen (I can’t find a website for them but bought at the Willunga markets). That plus a nice espresso = the breakfast of champions!