Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

I hadn’t plan to post this but it was really good. Over the summer I would wake up at 5:30am so I could have a nice, leisurely breakfast before starting work on the farm at 7am. Most of the time, it was a frittata, toast with butter and homemade strawberry-rhubarb jam, and yogurt. I whipped up another frittata this morning with my CSA mustard greens, onion, and eggs.

Here’s what you’ll need:

1/4 cup sweet onion, diced

handful of mustard greens, diced

1 garlic clove, minced

1 or 2 eggs

salt and pepper, to taste

olive oil

Saute the onion in olive oil until soft over medium heat. Add the garlic and mustard greens and cook until wilted. In the meantime, beat an egg in a bowl with salt and pepper. Add the onion, garlic, and greens to the egg. Add more olive oil to the skillet and cook the mixture over medium heat. When it’s solid enough, like a little egg pancake, flip it over to cook the other side. Sometimes it helps to invert it on a plate and slide it back into the pan. Serve immediately. This tastes good on its own but is also nice with a dash of hot sauce.