Scrambled Eggs Florentine

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.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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