I try to get a dark leafy green veg into each meal. This recipe was created by me while staring into the fridge several mornings ago. We believe it has a lot of flavor and is a different dish for breakfast. This will feed the two of us.
- 4 Whole Eggs
- 1/4 cup Milk or Half & Half
- Dash of Sea Salt
- 1 small Sweet Onion, diced
- 1 small Tomato, diced
- 2 handfuls of Baby Spinach
- 2 tablespoons grated Parmesan Cheese
In a mixing bowl, beat 4 eggs and add milk and season with salt. In a non stick skillet, melt a bit of butter or add some bacon drippings. I usually make this dish after I cook our thick cut peppered bacon.
Saute the onions until brown about 4 minutes. Add tomatoes and cook for about 2 minutes. Don’t let the tomatoes get mushy. Add the spinach and stir. Allow the spinach to wilt but still have a little crisp to it. Fold in the egg mixture and the cheese. Stir to scramble. Don’t overcook the egg mixture because it will get dry and a bit tasteless. Serve warm.