This is my absolute favorite breakfast after a long run (note the all-important NYT in the background). Around these parts, we call them veggie crepe-eggs, but really, you can call them whatever you want. There are two best parts: you don’t feel like you’re eating vegetables for breakfast, but really there’s only one egg in this whole heaping plate. And the crepe consistency seems just a little bit fancy. It’s also makes an excellent clean-out-the-fridge brunch. (After a long run, it’s normally brunch/lunch time anyway!)
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Veggie Crepe-Eggs
(makes two servings, just divide by half for one, or save half for Monday morning)
1 Tbsp. olive or canola oil
1 onion, any type, roughly chopped
A clove or 2 of garlic if you have, roughly chopped
2 or 3 handfuls of spinach, kale, lettuce, whatever green is about to go squishy
Any other vegetables you have on hand
2 eggs, lightly beaten
Any fresh herbs you have on hand, chopped lightly and mixed with the eggs
1. Heat the oil in a large skillet over medium-high heat; add onion, garlic, and a pinch of salt. When the onions just start to brown, about 4 minutes, add the other vegetables, and then the greens.
2. The greens will take over the whole pan; let them steam and wilt until they seem under control. Then, the all-important step: push them to one side of the pan. Spray the clean half of the pan with cooking spray; turn heat to high; and immediately pour in egg mixture on clean side.
3. Working quickly with a spatula, lift up cooked edges of the egg “crepe” so that the runny egg can go underneath it. Continue until there is no wet egg on the top of the crepe. (Some of the egg mixture will have integrated with the vegetable pile, this is perfectly fine.) Flip the egg crepe and cook for another minute, or until both sides are lightly browned. Meanwhile, move the egg-saturated vegetables around, so all eggs are cooked.
4. Divide egg crepe and veggie mixture among 2 plates; top with freshly ground pepper and salt. Serve with toast, coffee, and The New York Times.
