Scrambled Eggs with Spinach

4 servings

  • 12 oz. pkg. baby spinach leaves
  • 2 Tbsp. olive oil
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 4 Tbsp. heavy cream
  • 8 eggs, beaten
  • salt and pepper to taste
  • 1/2 tsp. dried thyme leaves
  • 2 Tbsp. grated Parmesan cheese

Preparation:

Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion and garlic until crisp tender, about 5 minutes. Add the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.In small bowl, beat cream with 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 4-5 minutes longer. Sprinkle with cheese and serve. 

Amount Per Serving
Calories 275
Calories from Fat 199
Total Fat 22.1g
Saturated Fat 7.6g
Cholesterol 395mg
Sodium 235mg
Total Carbohydrates 6.0g
Dietary Fiber 2.2g
Sugars 1.7g
Protein 15.0g

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Posted on December 6, 2010, in Breakfast, Recipes and tagged , , . Bookmark the permalink. 1 Comment.

  1. you could replace heavy cream with whole organic milk too:)

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