Name: Mean Green Scramble
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons salted butter; 1 cup mixed hardy greens (spinach, kale and chard, sold prepped in bags); 3 scallions, white and green parts sliced; 1 jalapeño, seeded and diced small; Kosher salt and freshly ground black pepper; 1/4 cup half-and-half; 2 tablespoons prepared pesto; 6 large eggs; 1/2 cup shredded Monterey Jack; 2 ripe tomatoes, sliced thick; 2 tablespoons chopped chives

Directions

Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
Serve the eggs on top of the tomato slices and garnished with the chives.

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Mean Green Scramble

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