Baked Eggs with Turnip Greens, Mushrooms, Tomatoes, and Onions

Baked Eggs with Turnip Greens, Mushrooms, Tomatoes, and Onions (Serves 1-2)

This past weekend I got two big baskets of fresh greens from my local farmer because the turnip patch needed to be thinned and his sheep couldn’t eat all the trimmings. Rather than let anything go to waste, I worked turnip greens into my breakfast every morning. Turnip greens are super good for you and taste great with eggs, onions, mushrooms, and tomatoes. You could substitute fresh spinach if you can’t get your hands on turnip greens.

Prep and Cook Time: 25 minutes

Ingredient list:

4 fresh eggs
1 small sweet yellow onion
Fresh turnip greens
Fresh mushrooms
1 14-ounce can of diced tomatoes (I used Muir Glenn’s fire roasted with Green Chilies)
Extra virgin olive oil
Black pepper
Garlic powder
Salt

Directions:

Pre-heat oven to 350 degrees. Chop onion into bite-size pieces. Wash greens and tear them into strips about as big as the palm of your hand. Slice mushrooms into bite-size pieces. Open can of tomatoes and divide into two portions – one to use now and the other to use later. Crack 4 eggs into a coffee cup. Coat the bottom of a large frying pan generously with olive oil over medium heat.  Cover the skillet bottom with a big handful of onion. Add a layer of mushroom slices to the bottom of the skillet. Season the mushrooms and onion with salt and garlic powder. Add several handfuls of greens to the skillet. Season the greens with salt and garlic powder and work them around in the skillet with a pair of forks until they wilt down. Add half a can of diced tomatoes on top of the wilted turnip greens and spread everything out evenly. Scramble the eggs in the coffee cup with a fork and then pour them over the vegetables. Grind some black pepper on top of the eggs and then move the skillet from the stove top to the oven to bake for 8 to 10 minutes until eggs are well set and the top is firm to the touch. When done, work the edges free from the skillet with a fork and then slide the eggs and vegetables from the skillet to a plate.

Notes: I eat this with 4 eggs in one meal, but you could make it with 6 or 8 eggs to serve two people or to make two meals.

I am sorry I did not take a picture of today’s version of this dish as it looks better than the early version pictured here.

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