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2-1/2 cups spinach, finely chopped
1/2 cup parsley or cilantro, finely chopped
3 scallions, finely chopped
2 tablespoons olive oil
salt
1 egg, beaten

1. Combine spinach, parsley and scallions, chopped as finely as possible. Season with a pinch of salt and toss with about a teaspoon of the olive oil.
2. Stir the beaten egg into the greens, making sure to coat completely.
3. Heat remaining olive oil in a large skillet over medium heat. Pour the greens into the pan, spreading evenly throughout the pan.
4. Cook until mixture starts to set, separate into 4 wedges with the edge of a spatula and continue cooking until browned.
5. Flip wedges over and cook until the other side is lightly browned, then transfer to a plate. Serve immediately.

Makes 4 servings