2shallotsI used one gigantic shallot, finely chopped
1bunchdandelion greenschopped
8oz.mushroomsI used leftover shitake and matsuke, large ones sliced
1cupcherry tomatoessliced
1Serrano pepper thinly sliced or 1-2 tsbp chili oil2-ingredient homemade chili oil recipe here
salt and pepper
olive oil or butter
Instructions
Preheat oven to 400F.
Generously butter/oil a pan or skillet over medium high heat. I used 2-3 tbsp.
Sautee the shallots for 3 minutes.
Add the mushrooms. Cook, without stirring, until the mushrooms are well browned, ~3 minutes. Sprinkle with salt and pepper.
Add the dandelion greens, cherry tomatoes, and Serrano pepper OR chili oil. Sautee until greens wilt. 1-2 minutes. Make sure there is enough oil/butter in the pan so the eggs won't stick. The mushrooms tend to absorb a lot of the oil.
Whisk the eggs or blend in blender. Add eggs to pan. Transfer to oven. Cook ~15 minutes until eggs start to brown. Serve immediately.