Collards & eggs

I had some leftover collard greens (cooked until tender, with garlic, red wine vinegar, red pepper flakes, s & p)and grilled corn (which I cut off the cob).
Into a skillet with a little butter. Added scrambled eggs (I always shake some Worcestershire into my eggs). Scattered small chunks of provolone picante on top, and cooked pancake style, flipping when nicely browned on the bottom.
The cheese got melted & crusty, and the flavors were great together.
Well-doused with Louisiana Hot Sauce, of course. A new favorite.
Try it.
Ron

What you made is called a "Frittata".
I've been eating a variation of that dish for years.
A very big dish in Italian households. Ciao Jim

Pretty much, yes. But I usually make a frittata in the oven (or at least finish it under the broiler). But I don't split hairs; you say frittata, I say you're welcome.
Anyway, the "new" part of this was the collards & corn. And I gotta say, it was good.
Ciao, (Jim).
Ron

interesting idea.

I eat collards and I eat eggs, but I've never tried them together.