2 (5-oz) pkg super greens mix (arugula, chard, and spinach)
8 large eggs, divided
½ cup milk
2 tsp Dijon mustard
½ tsp kosher salt
¾ cup shredded Gruyère cheese, divided (or use Swiss cheese)
¼ tsp pepper
Preheat oven to 400°F. Sauté onion in hot oil in a large ovenproof skillet over medium heat 5 minutes. Add greens; cook 2 minutes or until wilted.
Whisk together 2 eggs, milk, mustard, salt, and ½ cup cheese in a bowl. Add to skillet; cook 2 minutes.
Carefully crack 6 eggs into skillet in a single layer; sprinkle with ¼ cup cheese and pepper.
Transfer skillet to oven, and bake 10 to 15 minutes or until eggs are cooked to desired doneness.
Sprinkle with fresh parsley, if on hand.
Roasted Asparagus and Blistered Tomatoes
3 Tbsp olive oil, divided
2 cloves garlic, minced
1 lb asparagus, trimmed
2 cups grape tomatoes
1 Tbsp fresh lemon juice
1 tsp grated lemon rind
Preheat oven to 400°F. Combine 2 Tbsp oil, garlic, and desired amount of salt and pepper in a large bowl. Add asparagus and tomatoes, and toss. Arrange on a large foil-lined rimmed baking sheet.
Bake 8 to 10 minutes or until asparagus is crisp-tender and tomatoes begin to burst, stirring after 5 minutes.
Drizzle with 1 Tbsp oil and lemon juice. Sprinkle with lemon rind; toss.
Bake times may vary depending on the thickness of your asparagus. If your tomatoes haven't burst by the end of cooking, remove the asparagus and broil the tomatoes for a few minutes, if necessary.
eMeals is committed to providing simple, balanced meals to help individuals make
healthy choices in consultation with their personal physician. Although our Registered
Dietitians provide the most accurate nutritional values possible, you should always seek
the advice of a physician for your own specific condition or dietary needs.