Categories: January2012, brunch, carrots, eggs, kale, lunch, parsnips

Ingredients

• 2 tablespoons butter
• 1 carrot, grated
• 1 parsnip, grated
• 10 leaves lacinato kale, slivered into fine ribbons
• 6 eggs, beaten
• 1 tablespoon sour cream
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried dill (or 1 tablespoon fresh, if you have it)
• Salt
• Pepper

Directions

1. Melt the butter over medium-high heat in a large cast-iron skillet. Add the parsnips, carrots and kale and saute for 5 to 7 minutes, stirring frequently, until the kale is totally wilted. Beat the eggs, sour cream, parsley, dill, salt and pepper in a bowl and pour over the vegetables. Cook on the stovetop for a minute, then transfer the skillet to the broiler and cook for 5 to 7 minutes, until eggs are set and the top is golden. Cut into wedges and serve.

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