‘Tis the season when our garden starts to have engines. Those green things the middle of the photo are cabbages. You plant them in threes to a spot and then thin them. The thing is: young cabbage plants are very like collard greens. Instead of composting them, we like to eat them. Easy to do for dinners, but what about breakfast?!?

Enter the idea of eggs scrambled with vegetables. Michael fed our girls “green eggs”, or finely chopped broccoli and onions scrambled with eggs, when they were very young. Now that we are old, we are reverting to that tradition. So here is the latest version of “green eggs” (for two):

5 eggs

3 heaping tablespoons of your favorite salsa

1 bunch sturdy greens, with any thick stems removed (except beet greens or chard, where you chop the stems separately and cook them longer than the leaves), sliced into ribbons (easy to do by stacking the leaves, rolling into a bundle, and slicing thin)

A medium onion or a bunch of green onions, thinly sliced (we have tons of green onions these days)

2 tablespoons good olive oil

2 tablespoons butter

Salt and pepper to taste

Half cup grated cheese (I used Gouda, but Asiago or some sharp cheddar would be good too)

Heat a heavy bottomed pan over medium high heat and add the olive oil and butter. Toss in a half teaspoon of kosher salt (more or less, to taste) into the oil. When the butter stops foaming, toss in the greens and onions (with cooking notes on chard and beet greens). Grind pepper over the greens. Stir every so often until well wilted and it looks like most of the water has cooked off. While the greens are sautéing, beat your eggs in with the salsa. Add the eggs to the greens and watch to see when the eggs begin to set on the bottom of the pan. Gently turn them over in batches with a spatula. Keep cooking and rotating until your eggs are cooked to how you like them. Sprinkle on some cheese and remove from heat.

We ate these with tortilla chips and sour cream (we were hungry after our morning chores and bike ride), but the eggs would have been great all by themselves.