Grab a fork, pour a Bloody Mary and enjoy this spicy mustard greens and egg scramble. Cheers!.

Mustard Greens & Egg Breakfast Skillet

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 2


  • 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)


  1. In a bowl whisk together the eggs with a little salt, pepper and crushed red pepper flakes. Set aside.
  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.
  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.
  4. Serve spicy eggs with a little organic parmesan cheese, sliced radishes and additional salt and pepper.


  • 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.

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