Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
3 tablespoons (45 ml) butter
½ cup (120 ml) diced garlic scapes
½ cup (120 ml) diced onions
1 cup (240 ml) sliced cremini mushrooms
3 cups (720 ml) thinly sliced collard green leaves, stems removed
2 tablespoons (30 ml) finely chopped fresh thyme
8 eggs
1/3 cup (80 ml) full fat cream
Salt and pepper
Method:
Preheat grill to medium heat.
Heat butter in a cast iron skillet over medium-high heat. Add garlic scapes and onion and cook until tender. Add mushrooms and cook for 3-4 minutes or until slightly brown. Add collard greens and thyme and cook for 2-3 minutes or until wilted.
In a mixing bowl, whisk eggs, cream, salt and pepper vigorously until smooth and airy. Add to hot pan, distribute ingredients evenly on the bottom of the pan and cook for 2 minutes. Place lid on pan, reduce heat to medium-low and cook for 7-8 minutes.
Once cooked through, remove from heat.