Fleur de Lis

Fleur de Lis

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Tuesday, March 19, 2013

Scrambled Eggs with Spinach and Parmesan

Looking for a quick breakfast that's loaded with protein and vitamins?  Look no further.  Don't have spinach?  Any kind of green will work.  No need to wait for the weekend to cook this one.  In 5 minutes you can have this lovely breakfast cooked and ready to eat.  Want to make it for dinner?  Add some salsa and chopped ham.  And how about some mushrooms?  Put your thinking cap on!
Pull  the eggs off the heat while they're still a little loose.  They'll continue to cook with the carry over heat.
Whisk two large eggs in small bowl and season with kosher salt and freshly ground black pepper.  Set aside.
Heat 1 t. olive oil in a medium nonstick skillet over medium heat.  Add three cups baby spinach and cook, tossing, until wilted about 1 minute.

Slowly pour in the beaten eggs

Stir the eggs very slowly to combine with the wilted spinach.

Continue to gently fold the eggs into the spinach and vice versa.

Now add 1 T. of whipped cream cheese and stir to incorporate into the eggs

Now sprinkle in 2 T. grated Parmesan cheese and a few sprinkles of red pepper flakes and you're good to go!

From February 2013 Bon Appetit

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