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1
Vegetables and herbs must be well washed and dried before chopping and measuring.
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2
Chopping can be done very speedily and efficiently in a food processor if desired.
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3
Accurate measuring of greens is not essential to success of this dish.
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4
Combine greens in a bowl.
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5
Mix flour with 1 teaspoon salt and pepper to taste and sprinkle over greens, then toss well.
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6
Beat eggs until frothy and pour over greens.
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7
Stir well to combine and adjust seasoning.
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8
Heat butter in a 9-inch round casserole dish or deep cake pan in a moderate oven.
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9
Swirl to coat sides and pour in egg mixture.
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10
Bake in a moderate oven, one shelf above center, for 45 to 50 minutes until set and top is lightly browned.
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11
If insufficiently browned when set, place briefly under a hot grill.
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12
Serve hot, cut in wedges, with yogurt and flat bread.
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13
Also good served cold.
