I try to make as many meals with out using food with labels as often as I can. I also try to vary what we eat. We don’t eat a lot of wheat such as pasta but we do on occasion. This meal could be for breakfast or dinner.
Fingerling potatoes supply many health benefits. Colored potatoes are very good for you but I am not a huge fan in general. I do like purple potatoes but not sweet potatoes. I love fingerling potatoes however! They are much better for you than Yukon or Russet. Often I toss them in a pot of hot water and a teaspoon of salt and let them boil away for 10 minutes. When they are done I drain, dry, and toss them in my cast iron skillet to dry out and roast a bit in the over at 350 degrees. When they look toasty (around 10 minutes they are done). We enjoy dipping them in our homemade mayo.
I diced up a half of a big onion and tossed the onion into a pan with 2 tablespoons of butter and a spindling of salt. Cover to create steam and slowly cook for 10-15 minutes.
While I waited I minced two cloves garlic and let them sit to oxidize for 10 minutes.
I cracked 5 eggs and added salt & pepper, the garlic, and a good table spoon of green hot sauce ( use what ever you like or omit if you do not like heat).
Take the lid off the sautéed onions and add in 6 cups of greens. Any kind you like will do: spinach, baby kale, baby box choy, arugula, etc. I wait a minute and then move the greens around with the onions to get them all wilted.
Pour over the whisked eggs and spices. Move around with a fork to get everything evenly distributed. Turn off the heat. Sprinkle grated cheese such as cheddar or jack and a bit of parmesan. Put your fingerlings and your eggs into the oven at 350 degrees. They will take about 10-15 minutes to finish. When you jiggle the eggs and they do not move they are done.
Done! Let rest and settle for a few minutes. I like it warm but you can eat it cold. I sprinkled green onion and cilantro on top.