Every time I see this recipe title I think of Betsy and the Great World
by Maud Hart Lovelace, one of my favorite books of all time. In it, on her first day traveling in Germany, the only German words for food Betsy could remember was 'Spinat mit Eiern', or 'Spinach with Eggs'. And she didn't like spinach! Oh well. This classic dish is an easy to make meal from your pantry that is ready in minutes.
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 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
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. Be sure to cook this until the water that leaches out of the spinach has evaporated.
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.