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At a Glance
Prep Time : 15min
Cook Time : 14min
Course : Entree
Special : Few Ingredients
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Winter
 
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Scrambled Eggs with Spinach

From Linda Larsen,
Your Guide to Busy Cooks.
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This classic dish is an easy to make meal from your pantry that is ready in minutes.

INGREDIENTS:

  • 12 oz. pkg. baby spinach leaves
  • 2 Tbsp. olive oil
  • 1/4 cup minced onion
  • 3-4 Tbsp. heavy cream
  • 6 eggs, beaten
  • salt and pepper to taste
  • 2 Tbsp. grated Parmesan cheese

PREPARATION:

Coarsely chop the baby spinach leaves. Heat the oil in a large heavy skillet and cook the onion until crisp tender. Add the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes. Add a bit of the water while the spinach is cooking as needed to keep the mixture moist.

In small bowl, beat cream with eggs, salt, and pepper 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. 3 servings

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