Recipe from Deborah Madison’s Vegetarian Cooking for Everyone, originally submitted by CSA member Claudine

Claudine had noted that with all the greens and 8 eggs, it was too much for her 10”. The original recipe called for basil and thyme, but I have switched it to dill since that is in season. 

3 TB Olive Oil

2 Spring Onions, thinly sliced

1 bunch Greens, leaves only, chopped

Salt and freshly ground Pepper

2 Stalk Green Garlic

1 cup Grated Gruyere

6 to 8 Eggs, lightly beaten

2 TB Grated Parmesan

2 TB fresh Parsley, chopped

2 - 3 TB chopped Dill

Heat 2 Tb oil in a 10” oven-proof skillet. Add onion & cooker low heat, stirring occasionally, until completely soft but not colored, about 15 minutes.  Add greens. Continue cooking stirring occasionally until all the moisture’s cooked off & greens are tender, 10-15 minutes.  Season with salt and pepper.  Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the parsley and dill.  Stir the greens-onion mixture into the eggs, then stir in the gruyere and half the Parmesan.  Preheat the broiler.  Heat the remaining oil in the skillet and, when it’s hot, add the eggs.  Give a stir and keep the heat at med-high for about a minute, then turn it to low.  Cook until the eggs are set but still a little moist on top, 10 to 15 minutes.  Add the remaining Parmesan and broil 4 to 6” from the heat until browned  or bake at 450 F for 5 minutes.  Serve in the pan or slide it onto a serving dish and cut into wedges.