• 8 large eggs
• Salt and freshly ground pepper
• 1/2 cup grated parmesan
• 1 Tbsp. olive oil
• 1/4 cup pancetta, chopped (substitute radishes or salad turnips)
• 1/2 cup spring onion, minced
• 1 cup spring greens (spinach, kale, arugula, collards), roughly chopped
• 1 tsp. fresh thyme, stripped from stalk and minced

1. In a large bowl, whisk together eggs, salt, and pepper. Add parmesan. Set aside.
2. Turn the broiler on the highest setting.
3. In a cast iron skillet, warm olive oil over medium heat. Add the pancetta and cook, stirring frequently until it crisps, 3 to 5 minutes.
4. Add onion and cook until it softens, about 3 minutes.
5. Add greens and thyme and cook for 1 minute more.
6. Pour egg mixture into the skillet. Stir gently. Then cook, undisturbed, until eggs are almost set, about 5 minutes.
7. Place skillet under the broiler (about 4 inches from heat) until eggs are cooked and top is browned.
8. Remove from oven. Cool for a minute before serving.

Photo and recipe by Food52.