Why it’s super-healthy
Purslane is a slightly bitter, salty green used in Mediterranean and Indian cooking—it was even a regular part of Gandhi’s diet. You can get it at farmer's markets in spring/summer, but the most likely place you’ll find it is growing in the cracks of your driveway. Considered a weed by most, purslane has more than 1,000 IUs of vitamin A in a mere 1/2 cup, making it possibly the cheapest stealth health food in the world. Meanwhile, this dish’s omega-3 enriched eggs—laid by hens that are fed flaxseeds, chia seeds, and fish oil—are chock-full of protein, vitamins, antioxidants, and fat-fighting nutrients.
1/2 medium onion, chopped
2 cups purslane, stems discarded
1 jalapeño or serrano chili, stemmed and minced
4 omega-3 eggs
4 corn tortillas
Salt, to taste
Heat a large, non-stick skillet over medium-low heat, and coat lightly with olive oil. Add onion and cook until translucent, about 10 minutes. Add purslane and chili, and cook until purslane is wilted, about 2 minutes. Beat eggs well, and add to skillet (clearing a space for them), slowly mixing in the other ingredients as the eggs scramble. When eggs are almost set, heat the tortillas in a dry skillet. Season egg mixture with salt, divide among tortillas, and serve with your favorite salsa.