½ cup of milk
1 tablespoon of olive oil
½ cup of yellow onion, diced
½ cup of diced button mushrooms
1 clove of garlic, minced
2 heaping cups of sweet pea greens
½ cup of shredded white cheddar cheese
salt and pepper, to taste
in a medium bowl, whisk the eggs and milk until well beaten; set aside.
heat oil in a medium nonstick skillet over medium heat. add the diced onion and mushrooms. cook for three minutes, or until softened. add the garlic and sweet pea salad mix to the pan. toss and cook for a few minutes until the greens start to wilt. pour egg mixture into skillet and scramble until the eggs begin to set. stir in the shredded cheddar cheese and cook until the eggs are fully cooked. sprinkle with salt and pepper, to taste. serve immediately.