Mustard Greens & Egg Breakfast Skillet
By Chef Dishing Up the Dirt
Grab a fork, pour a Bloody Mary and enjoy this spicy mustard greens and egg scramble. Cheers!.
Ingredients
- 5 farm fresh eggs
- 2 Tablespoon oil, divided
- 3 cups mustard greens, washed and roughly chopped
- 1/2 of a yellow onion, diced
- 2 cloves of garlic, minced
- 2 radishes, thinly sliced
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- Sprinkle of organic parmesan cheese (optional)
Overview
Prep Time
10 minutes
Cook Time
15 minutes
Serves
2
Instructions
Step 1
In a bowl whisk together the eggs with a little salt, pepper and crushed red pepper flakes. Set aside.
Step 2
Heat 1 Tablespoon of oil in a large skillet over medium-heat. Add onion and sauté until soft. About 5 minutes. Add garlic and mustard greens. Cook until greens begin to wilt and garlic is fragrant. About 3-5 minutes. Remove from heat and add cooked veggies to the whisked egg bowl. Whisk some more until everything is well blended.
Step 3
Heat remaining 1 Tablespoon of oil over medium heat in the same pan. Add egg mixture and when it begins to cook, scramble it using a wooden spoon.
Step 4
Serve spicy eggs with a little organic parmesan cheese, sliced radishes and additional salt and pepper.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
