Categories: egg entree

Ingredients

• 2 tsp extra-virgin olive oil
• 1/2 medium onion, chopped
• 1 small garlic clove, minced
• 1 bunch broccolini, tough stems removed, cut into long, thin florets
• 1 bunch greens like dandelion or swiss chard, chopped (about 3 cups)
• salt and freshly ground black pepper
• pinch red pepper flakes
• 8 large eggs
• 1/4 cup milk or half-and-half
• 1 oz proscuitto, cut into strips
• 1/4 cup grated parmesan, plus more for top
• 4 oz gruyere, cut into small cubes

Directions

1. eheat oven to 325. heat 1 tsp oil in an ovenproof 10" nonstick skillet over medium heat. add the onion and garlic, and cook until onion is translucent, 8 to 10 minutes. add the broccolini and 3 tbls water. cover, and cook until broccolini is bright green and slightly tender, 2 to 3 minutes. add greens, season with a pinch of salt and pepper and a pinch of red pepper flakes. cover, and cook until greens wilt, another 2 to 3 minutes. transfer to a bowl. rinse pan.

2. in a bowl, beat the eggs with the milk, and season with 1/2 tsp salt and 1/4 tsp black pepper. stir in the proscuitto, cheeses and vegatables. heat pan with 1 tsp oil over medium-low heat, add egg mixture, and cook for 5 minutes, pulling in the more-cooked sides to let uncooked egg run to edges. sprinkle with more parmesan (about 3 tbls), and transfer to oven for 20 to 25 minutes or until set, puffed and golden. let cool in pan. loosen with a spatula; slide out of pan. serve cut into wedges, warm or at room temperature.

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