Monday, June 13, 2011

Recipe: Boc Choi Provencale

The pairing of eggs and cooking greens is a favorite at our house, especially in the summer when I'd rather enjoy the day rather than spend my time in the kitchen. This is a quick recipe with lots of room for adding what you have on hand, so feel free to experiment.

1 head boc choi (or other cooking green)
1 clove garlic
1 large onion (or scallions)
Olive oil
2 eggs (or more if desired)
1 cup mozzarella cheese, shredded
2 tbsp fresh mint, minced
salt and pepper to taste

1. Preheat oven to 375
2. Saute the boc choi, garlic and onion in olive oil until the garlic and onions are tender and the boc choi is lightly wilted, don't overcook.
3. Beat together the eggs and cheese in a baking dish and then blend in the boc choi mixture. Add the mint, salt and pepper.
4. Bake in the oven for 15 minutes or until the eggs are firm.

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