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Echo of Spring: Gold-Green Breakfast Frittata

Something quick to brighten most any morning, including gray Spring weekends: Frittata!

What you’ll need (for one hungry person, or two if you have lots of bread and fruit and other lovely sides):

  • 2 eggs, 3 if you’re really hungry (or 2 per person)
  • about 1 TB of plain yogurt
  • some young stir-fry greens, perhaps cut into ribbons
  • 1 – 2 scallions, diced
  • turmeric
  • Parmesan or Gruyère, grated

While your pan heats on medium heat, beat the eggs together with the yogurt until mixed. You can add a bit of salt and pepper or hot sauce of your choice to the egg mix as well. When the pan is warm, add a bit of olive oil and toss in the diced whites of the scallions and the stir-fry greens. Stir the greens and let them wilt in the pan. Keep stirring and add in as much turmeric as you like – 1/4 to 1 tsp. Stir to mix thoroughly.

Turn the heat down to medium-low (on a gas range, on electric you might want to go to low because it takes longer to cool down) and pour the egg mixture into the pan. Let the eggs spread over the vegetables, and add in the green parts of the scallion (diced) – or you can keep these for later and use them to top your frittata once it’s on your plate. Let the eggs set a bit – or, if you stir now, you’ll have scrambled eggs with greens, which will also be delicious. Add in the grated cheese so it melts into the eggs and greens.

If you want to get fancy, you can now take your pan off the stove and put it under the broiler until the top layer (cheesy eggs) is brown and crispy. If not, keep the pan on low heat until the eggs have set to your liking, then slide your frittata onto your plate, using a spatula and some patience. Note the lovely golden color the turmeric imparts to the eggs, set off against the delicious dark green of the wilted greens. Enjoy!

 

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