|Nutritional Guidelines (per serving)|
This classic dish is ready in minutes. You can use frozen chopped spinach instead of the fresh baby spinach leaves if you'd like, or if that's what you have on hand.
Just thaw the frozen spinach under warm running water or in the microwave oven, and drain it very well. Frozen spinach holds a great deal of water; if it isn't properly drained, your recipes using it willl be waterlogged. Chop the frozen spinach slightly. Add the frozen spinach to the eggs after they are scrambled, and just heat through. Serve immediately.
The recipe can also be made with other greens. Chopped kale or mustard greens would be delicious, but they are quite strong-tasting. Use them if you like those ingredients. You could also add different herbs to this recipe. Some fresh basil and fresh chopped parsley would be very good. Some grated or shredded Colby, Pepper Jack, or provolone cheese would also be great with these eggs.
- 1 (12-ounce) package baby spinach leaves
- 2 tablespoons olive oil
- 1/2 cup onion (minced)
- 1 clove garlic (minced)
- 1/4 cup heavy cream
- 8 eggs (beaten)
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 1/2 teaspoon dried thyme leaves
- 1/4 cup Parmesan cheese (grated)
Coarsely chop the baby spinach leaves.
Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp-tender, about 5 minutes, stirring frequently.
Add the chopped spinach to the skillet and cook, stirring often, until the spinach is tender, about 5 to 7 minutes. Be sure to cook this until the water that leaches out of the spinach has evaporated.
In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.
Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4 to 5 minutes longer. Sprinkle with the cheese and serve.