Monday, January 26

Scrambled Eggs Florentine

Start your morning with a protein-packed egg and spinach scramble

Scrambled Eggs Florentine

One of the things we've been trying to do to be more health-concious is to eat more nutritious breakfasts. It's not that difficult during the weekdays (although I did get into a pretty serious croissant phase over the holidays), but the weekends are tough. We generally go out a lot and usually pick up bagels before heading out to do whatever activities we have planned for the day. It's quick, it's cheap, and it gives me a break from cooking, but it's certainly not the healthiest option. These scrambled eggs are a much better alternative and are still a quick and easy breakfast option. It takes less than ten minutes to make them and only dirties one pan in the process, so it's even doable for a workday. Serve with a piece of whole wheat toast or an English muffin.

More Ways to Eat Spinach:
- Sautéed Spinach with Feta & Pine Nuts
- Mini Spinach & Onion Frittatas
- Green Smoothie

Scrambled Eggs Florentine:
- 5 eggs
- 3 c. loosely-packed baby spinach
- 1 scallion, thinly sliced
- 2 oz. goat cheese, crumbled
- 2 tbsp. milk
- 1 tbsp. butter
- 1 tsp. olive oil
- kosher salt
- black pepper
- red chile flakes

  • Heat olive oil in a small skillet over medium high heat.
  • Add in the baby spinach and cook for 2-3 minutes, or until wilted.
  • Remove the spinach to a bowl and wipe out the skillet with a paper towel. 
  • Let the spinach cool slightly, then squeeze out as much liquid as you can. Roughly chop the spinach and set aside.
  • In another bowl, whisk together the eggs, milk, a large pinch of salt and pepper, and a pinch of red chile flakes until light yellow in color.
  • Heat the skillet over medium high heat and melt butter in it, swirling the pan to coat the entire bottom and sides with the butter.
  • Pour the eggs into the pan and gently stir until the eggs are mostly set but still a little runny.
  • Stir in the spinach, scallion and cook for another minute. Turn off the heat and sprinkle with goat cheese.
  • Serve immediately.

Serves two