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pan with greens cooking with the eggs ready to serve

Greek wild greens with eggs

Karon Grieve
This is a traditional Greek recipe of eggs and greens served in springtime. It's real fast food at its best.
4 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course starter
Cuisine Greek
Servings 1 person
Calories 272 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 2 cups spring greens dandelion leaves, rocket, spinach
  • 1 clove garlic minced
  • 1 tsp chopped fresh dill
  • 1 spring onion chopped
  • 2 eggs
  • salt and pepper to taste
  • 1 tsp chopped fresh dill

Instructions
 

  • Steam the greens for about 3 minutes until tender
  • Heat the oil in a pan and saute the garlic and spring onions for 2 minutes
  • Beat the eggs and pour into the pan adding the dill and seasoning
  • Stir for 5 minutes
  • Serve straight from the pan

Notes

This is a great low calorie, high protein dish.
Vegetarian.
Use any green leaf veggies you have to hand, from spinach to rocket leaves, spring greens to cabbage.

Nutrition

Calories: 272kcalCarbohydrates: 5gProtein: 13gFat: 23gSaturated Fat: 5gCholesterol: 327mgSodium: 175mgPotassium: 456mgFiber: 2gSugar: 1gVitamin A: 6221IUVitamin C: 20mgCalcium: 109mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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