Kitchen Sink Scramble
This is the best way to use up the almost wilted greens and whatever other left overs inspire you.
Prep time: 5 minutes
Cooking time: less than 5 minutes
4 large eggs
2 tbsp fresh herbs (today was oregano and fennel frond leaves)
1 tbsp olive oil
1/2 cup red onion, chopped
1 cup cremini mushrooms, thinly sliced
1 cup sliced and quartered deli meats, (today I used a combination of spicy Italian, Hungarian, rosemary cured ham)
1 handful of baby spinach or other greens
1/2 cup cheese (today was crumbled feta, but more often than not I use goat cheese)
salt & pepper to taste
pinch of smoked paprika
1. Beat the eggs with in a bowl, add the herbs, some salt & pepper, mix and set aside.
2. Over medium high heat, sauté the onions and mushrooms in a small-medium sized non-stick, skillet for a couple of minutes. Add the meat if you're using any. This step is really to absorb any liquids from the veggies and to heat them before adding the eggs.
3. Pour the eggs over the mixture in the pan and, using a spatula, keep stirring the pan so that the eggs don't form a crepe or omelet base. The constant stirring keeps the eggs fluffy - just a few minutes. (I like mine a little moist, my Honey likes them quite dry...so make your own choice. ) Just before serving sprinkle with cheese and do one more toss.
Sprinkle with a pinch of smoked paprika and serve with your favorite toast.