This is one of those recipes we can only make when the farmers market is in season. There’s a couple who grows tatsoi, and it’s one of the booths we hit first. Also, Jedd’s dad had a banner crop of basil – so we can use it with abandon.
Actual. Literal. Abandon.
If you’ve never heard of tatsoi, that’s not surprising. We’d never heard of it either, until we stumbled across the couple at the farmers market. But, as it turns out we’d probably been eating it for years, because it’s used in some salad mixes. It tastes a little like very, very, tender mustard greens. It’s savory, delicious, and kind of addictive. I love it on baguette slathered with butter and smoked salt.
So, in another month when we’re eating small little basil leaves that come in plastic packages, and tatsoi is only a faint memory – this is going to be a recipe we look back on fondly.
But for now, punchy tatsoi combined with fresh basil and mozzarella is something we could eat three meals a day.
Tatsoi and Basil Scrambled Eggs
2 tablespoons unsalted butter
½ cup roughly chopped tatsoi
½ cup roughly chopped basil
¼ cup roughly chopped cherry tomatoes
¼ cup shredded mozzarella
1 teaspoon kosher salt
1 teaspoon lemon pepper
1 teaspoon dried oregano
2 tablespoons shredded parmesan
Heat butter in a medium frying pan over medium low heat. Whisk the eggs in a medium bowl. Stir in the tatsoi, basil, tomatoes, cheese, salt, pepper, and oregano.
Pour mixture into the frying pan. Add the eggs, and cook slowly. Move them with a rubber spatula, until cooked through.
Top with parmesan, and serve immediately.
(Photos by Launie Kettler)