- Fresh mint, basil and oregano
- Orange segments
- Lemon juice and zest
- Extra-Virgin Olive Oil
- Salt and pepper
Chop equal parts fresh mint, basil and oregano; mix the greens into the eggs. Cook until set into a flat pancake, then flip to set the other side. Let cool, then slice into thin strips and toss with escarole, orange zest and orange segments, a little lemon juice and zest, extra-virgin olive oil, salt and pepper.