3 Tbsp. olive oil
1 cup (1/2 lb) chopped and cooked Kale (Collard Greens are a great substitute)
½cup grated Parmesan cheese
1 Tbsp. chopped Parsley, Cilantro or Basil
½cup finely chopped garlic scapes
½cup chopped scallions (optional)
Salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl, mix all ingredients except the oil, scapes, and scallions.. Heat oil in a 10” ovenproof skillet on the stove. Add the scapes and scallions and sauté until tender on medium heat for about 5 minutes. Pour egg mixture in skillet with scapes and scallions and cook over low heat for 3 minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.