Saute onion with salt and pepper in a
nonstick skillet with a little olive oil. Stir in a
few handfuls of greens and wilt. Remove
from pan. Whisk a couple of eggs and an egg
white. Stir in chopped tender herbs (cilantro,
parsley, tarragon, chives). Heat a little more
oil and add eggs to the pan. Cook, stirring
to form curds, until just set. Fill one side with
greens and sprinkle with cheese, then fold
over other side and slide out of pan.
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.