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For variety, add some diced avocado to the cooked scrambled eggs, roll them up in flour tortillas, and heat them in a skillet.
Photo by Fotolia/istetiana
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4-6 servings SERVINGS
Ingredients
- 12 eggs
- 1/2 cup cream or whole milk
- Salt and pepper, to taste
- 2 to 3 tablespoons olive oil, unsalted butter, bacon grease, or other fat
- 1 to 3 cups packed chopped wild onions
- 1 to 2 cloves garlic, mince
Directions
- Break eggs into a large bowl. Add cream, and a little salt and pepper. With a whisk, mix until thoroughly blended. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onions, and cook, stirring occasionally, until almost soft. If onions are sticking, add additional oil as needed.
- Add garlic, and continue cooking until garlic is wilted.
- Reduce heat to low, and add egg mixture to skillet. Cook, scrambling, until eggs and onions are just set. Serve hot.NOTE: An alternate cooking method for the wild onions is to barely cover them with broth or water, and stew them until soft. Drain well, and then stir them into the egg mixture. Cook and scramble as directed above.Interested in more ways to cook with nature? Check out The Value of Edible Plants to find more editor-recommended recipes for this spring.
