Greens, Eggs, No Ham

The Washington Post, July 11, 2007

• • Course: Main Course
• • Features: Fast, Healthy

Summary:

With a quick flip of the skillet, you finish cooking the eggs, melt the cheese and wilt the greens, all at once. In place of tender greens, you can use cooked vegetables, such as asparagus or broccoli; the eggs and hot pan will warm them.

1 serving

Ingredients:

• • 2 cups lightly packed tender greens, such as arugula, baby spinach or watercress
• • 1 to 2 tablespoon grated Parmesan or Romano cheese
• • Salt
• • Freshly ground black pepper
• • 2 teaspoons unsalted butter
• • 1/4 cup minced mild onion, shallots or scallions
• • 2 eggs

Directions:

Have ready a heatproof plate. Place the greens in the middle of the plate and sprinkle them with the cheese and salt and pepper to taste. Set aside.

Heat a small skillet over medium heat and add the butter and onion, shallots or scallions. Cook for 3 or 4 minutes or until the vegetable softens. Break the eggs into the skillet and cook them sunny side up until done to your liking. Place the hot eggs and vegetable on top of the greens, then quickly invert the skillet over the eggs and let stand a couple of minutes to wilt the greens and firm the tops of the eggs.

Recipe Source:

Adapted from Kathryn Banakis.

267 calories, 19g fat, 9g saturated fat, 448mg cholesterol, 545mg sodium, 7g carbohydrates, 2g dietary fiber, n/a sugar, 17g protein.