Arugula Spinach Scramble

It's really warm here tonight, and for dinner I wanted something fresh and easy. So, out to the garden to pick the last of the arugula and some spinach, and some scallions for good measure. And then this cooked up relatively quick! All the ingredients except the EVOO and garlic are from my garden or from Hager's Farm, the local farm stand open year round. And the sage was dried from last summer.

Ingredients (serves 1 hungry person):

recipe adapted from Happy Valley Locavore

2 tbsp olive oil

2 small russet potatoes

1/4 cup onion, chopped

1 cup chopped greens

2 eggs

2 tbsp milk

3 scallions, green parts chopped

1/2 tsp sage

1 tsp minced garlic

salt and pepper to taste

Saute potatoes, EVOO and sage in fry pan on medium heat, covered for 15 minutes, or until potatoes are tender.

Add greens, onion, garlic and saute another 5 minutes until onion is tender. In bowl, combine eggs and milk and beat gently.

Add egg mixture and scramble. Add scallions, salt and pepper to taste at the end.

Delicious dinner on a hot night!