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4 small, red skinned potatoes (about 2/3 pound), scrubbed
3 cups mustard greens that have been washed, stemmed, and chopped
2 Tbsp extra virgin olive oil
1 medium onion, sliced into thin crescents
2 garlic cloves, minced
Salt and pepper to taste
6 large eggs
1 tsp chopped fresh thyme or ¼ tsp dried thyme
¼ cup freshly grated parmesan cheese
Preheat oven to 350ºF.
Steam potatoes in a steamer basket until tender when pierced with a fork, about 20 minutes.
Remove potatoes from water and set aside.
Bring 2 cups water to a boil in a medium size saucepan.
Add mustard greens and cook briefly, about 3 to 4 minutes. Set aside.
Heat 1 Tbsp of the oil in a medium sized skillet over medium heat.
Add onion and cook until soft and translucent, about 10 minutes.
Add garlic and cook for 1 to 2 minutes longer.
Remove mixture to a bowl and set aside.
Remove skins from potatoes. Cut in half and slice each half into ¼ inch pieces.
Warm the remaining oil in the skillet and add the potato slices.
Toss to brown lightly over medium high heat, about 5 minutes.
Season with salt and pepper.
Lightly oil a 9 inch cast-iron skillet.
Layer the onions, potatoes, and mustard greens in the pan.
Using a fork, beat the eggs with thyme, salt, and pepper in a bowl.
Pour over the potato mixture and sprinkle with parmesan cheese.
Bake, uncovered, for 20-30 minutes, or until eggs are set. Serve hot.
Serving Size: 1/4 Recipe
Nutrition Facts (per serving)