Three Springs Farm

1 bunch green onions, finely chopped

1 bunch greens (mustard, chard, or kale), finely chopped

2 Tbs. butter

¼ cup minced golden raisins

2 Tbs. honey

1-2 Tbs. olive oil

dash of cinnamon

dash of nutmeg

8 eggs, beaten

½ cup grated Swiss cheese, packed

salt and pepper to taste

Heat a large, oven-proof skillet over medium heat, and melt the butter. Add the green onions, raisins, and honey. Sauté until the onions become soft and saucy, about 5 minutes stirring regularly. Add the olive oil—enough that the skillet is well coated. Stir in the greens, cinnamon, and nutmeg, and sauté covered for 5-8 minutes or until tender. Spread the greens mixture in an even layer on the bottom of the skillet. Mix the eggs, cheese, and salt and pepper together, and pour the egg mixture evenly over the greens. Turn the heat down to medium low, and cook uncovered for 5-7 minutes or until the eggs have set and are becoming golden on top. Turn off the heat, and place skillet in to a hot broiler for 1-2 minutes or until slightly browned. Cut into pie-shaped wedges, and serve immediately.

© Emily Oakley 2006