Instructions: Wash the mizuna; discard thick stems and any bruised greens. Use a salad spinner, or blot with paper towels to dry.

Whisk together eggs, cheddar cheese, salt and pepper to taste; set aside.

Heat broiler.

Heat olive oil over medium-high heat in a 10 inch ovenproof skillet. Add mizuna; cook, tossing, just until leaves wilt, about 2 minutes. Pour the egg mixture into the skillet; reduce heat to low. Cook until eggs begin to set around the edges of the skillet. Lift the cooked edges of the egg; tilt the skillet to allow uncooked egg from the center to flow toward the skillet edges.

Cook until almost set, about 5 minutes.

Sprinkle with parmesan cheese. Add sesame seeds, if using. Place skillet under broiler to melt cheese. Let cool 1 minute in the skillet. Cut into wedges

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