Spring veggies, greens a favorite for Big Bad Breakfast’s chef

As spring approaches, so does the time to utilize fresh greens. For this month’s What’s Cooking, we asked Big Bad Breakfast’s chef Leo Oliver for a recipe that utilizes fresh greens. He loves to cook fresh collards with fried chicken, but because they don’t have collards at Big Bad Breakfast, he suggested the restaurant’s Yardwork Skillet, which combines veggies, fresh herbs and spinach.

Q: What do you like about working at this restaurant?

A: I’ve always enjoyed eating breakfast out more than any other meal. I love serving superior food made from handmade ingredients. I love that we cure our own smoked meats and make our own jellies and preserves. I love using local products when we can, like McEwen and Sons grits from Wilsonville. I love watching people’s reactions when they taste our food.

Recipe:

► 12 ounces new potatoes, roughly cut

► Salt and pepper, to taste

► 1 tablespoon fresh herbs, finely chopped

► 8 ounces diced yellow squash and zucchini

► 4 ounces diced tomatoes

► 4 ounces chopped onions

► 8 ounces fresh spinach

► 8 eggs

► 4 ounces goat cheese, crumbled

► 6 ounces Swiss cheese, grated

Steps:

1. Roast 12 ounces rough-cut new potatoes with salt and pepper. 

2. Finely chop fresh herbs. (Suggestion: Use a mix of rosemary, thyme, sage, tarragon and parsley.)

3. Heat a cast-iron skillet on medium high. Add squash, zucchini, tomatoes and onions, and sauté until softened.

Add new potatoes and heat veggie mix thoroughly.

4. Add fresh spinach, and allow to wilt.

5. Add 8 eggs, and scramble. While eggs cook, add crumbled goat cheese.

6. Add 1 tablespoon of fresh herb mixture. Stir mixture while cooking.

7. When eggs are cooked, top with grated Swiss and broil until cheese is melted.