Egg pie with ham and cheese

Ingredients:

• 10 large eggs
• A pinch of cayenne pepper
• 90 g ham, cut into pieces
• 170 gr. grated muenster
• 4 tablespoons extra-virgin olive oil
• 3 bunches green onions, cut into 5cm pieces.
• 1 large tomato, cut into wedges
• 1 teaspoon white wine vinegar
• 1 tbsp. sugar
• 110 g mesclun lettuce (about 4 cups)
• Half a head of escarole, torn, or 1 bunch of dandelion greens

Preparation:

1. Position the oven rack in the middle position and preheat the oven to broil. Whisk the eggs in a large bowl with 2 tablespoons of water and cayenne pepper. Add the ham and half the cheese.
2. In a 6- to 8-inch ovenproof skillet, heat 1 tablespoon olive oil over medium heat, swirling the pan to coat the bottom. Add the green onions, 1/4 teaspoon salt, and season with pepper to taste; cook until wilted, 4-5 minutes.
3. Reduce heat to medium-low, pour in the egg mixture, and gently fold with a rubber spatula to distribute the filling. Cook until the egg is set on the bottom, about 4 minutes. Sprinkle with the remaining cheese, transfer the pan to the oven, and bake until golden brown, about 10 minutes. Let sit while you prepare the salad.
4. Season the tomatoes with salt and pepper in a bowl and toss with vinegar, sugar, and the remaining 3 tablespoons of olive oil. Add the salad greens and toss. Slice the pie and serve with a salad.