This is an archived post taken from the March 2013 edition of KrantzWellness News.

Prep Time: 15 minutes
Cooking Time: 30 Minutes

Ingredients

• 2  tablespoons extra virgin olive oil
• 1 leek or onion washed and chopped
• 2-3 cloves of garlic finely chopped
• 1 large bunch of spring greens (arugula, chard, spinach, or dandelion greens) washed and chopped
• 8 eggs
• 1 tablespoon Dijon Mustard
• 1/4 cup of fresh chopped parsley
• dash of salt and pepper

*If you are not eating eggs, the greens can be prepared as a side dish or served with a whole grain (ie. amaranth, quinoa or millet).

Directions

1. Preheat the oven to 375 degrees.
2. Add 2 Tablespoons olive oil, leeks (or onion), and garlic and saute for about 3 minutes.
3. Add greens and saute until they just begin to wilt, about 2-3 minutes.
4. Meanwhile, beat eggs in a large bowl, add 1/4 cup water, dijon mustard, and parsley.
5. Add vegetable mixture to eggs, stir to combine and return to skillet.
6. Bake in oven proof skillet or glass baking dish for 30-40 minutes.
7. Serve hot or room temperature