Loaded with kale, Swiss chard, and spinach, this Greek-inspired egg dish also has feta cheese, garlic, and scallions.
Prep time: 15 minutes
Cook time: 40 minutes
Makes six servings
- 2 tbs. extra-virgin olive oil
- 1/2 cup diced red bell pepper
- Sea salt, 3 pinches plus ½ tsp.
- 2 cloves garlic, minced
- Pinch red-pepper flakes
- 1 cup tightly packed stemmed, washed, and finely chopped lacinato or curly kale
- 2 cups tightly packed stemmed, washed, and finely chopped Swiss chard
- 2 cups tightly packed stemmed, washed, and finely chopped spinach
- Freshly grated nutmeg (or a dash of ground)
- 10 organic eggs
- 2 scallions, minced
- 2 tbs. chopped fresh marjoram
- 1 tbs. chopped fresh thyme
- 1/4 tsp. freshly ground black pepper
- 2 ounces crumbled feta cheese
- Preheat oven to 375 degrees F. Lightly oil a 11-x-7-inch baking dish.
- Heat olive oil in a large sauté pan or skillet over medium heat. Add the bell pepper and a pinch of salt, and sauté for three minutes. Stir in the garlic and red-pepper flakes, and sauté another 30 seconds or so, until fragrant. Add the kale and another pinch of salt; sauté for five minutes. Then add the Swiss chard and spinach, plus one more pinch of salt. Sauté another five minutes, until the greens are wilted and tender. Remove pan from the heat and stir in a few gratings or a pinch of nutmeg.
- Whisk the eggs, scallions, marjoram, thyme, ½ teaspoon of salt, and the pepper together in a large bowl. Place the cooked greens in the bottom of the prepared dish and top with feta. Pour the egg mixture over the greens and bake until the eggs are just set, 25 to 30 minutes. Serve warm or at room temperature.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe (barring specific medical advice to the contrary) that if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors