For a refreshing change of pace, the recipe doesn’t need to be manipulated in any way to make it paleo. I’m pasting it below in case the link disappears, but you can get more background following the link.
2 T. olive oil1 bunch green onions1 clove garlic, minced4 cups packed greens (spinach, arugula, etc)1 tsp. salt4 eggs (2 whole and 2 whites)3 T. chopped parsleyjuice of half of a lemonfreshly ground pepperCrack eggs into a bowl and set aside. Slice the green onions once lengthwise and then into half inch slices crosswise. Saute them in oil over medium-high heat for about 4 minutes or until starting to turn brown. Add garlc, greens and salt. Saute another minute, until greens are wilted. Add the eggs and parsley and quickly stir to break up the yolks. Let sit for about 30 seconds, then stir again and let cook until eggs are done. Remove from heat and put in a serving bowl. Squeeze a good amount of lemon over the top and season with pepper.
I just used spinach, because that’s what I had handy. This is a light, surprisingly flavorful meal. It’s definitely not just another egg dish. The green onions and lemon bring it to a whole new level. Very much a summer kind of taste.
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