In the spirit of my spring resolution to buy as little at the grocery store as possible, I decided to embrace the Spanish tradition of eggs at dinnertime, not just breakfast. Except for the mushrooms, you can probably find all these ingredients at your local farmers market. Freshness is what makes this dish delish:
In a 10-12 inch wide ovenproof pan, such as cast iron, saute a half-pound of mushrooms and half a red onion in a TBS of olive oil for about 3 minutes, until the onion begins to soften. Add in 3 cloves of minced garlic and crumble in a TBS of Herbes de Provence. Saute another 5 minutes, stirring only occasionally.
Meanwhile crumble 1 C of feta into a bowl.
Turn on your broiler.
Whisk 8 eggs together in a large bowl.
Chop a handful of fresh parsley.
When your mushroom mixture is ready, pour it into the eggs, and stir in the parsley and the cheese.
When blended, pour the whole mixture back into the pan and cook over medium high until the eggs set, about 3 minutes. Carefully transfer to the oven and broil another 3-5 minutes until the top browns.
Enjoy with crusty bread and a light green salad.