Scrambled Eggs
with Fresh Spinach
A quick and easy lunch or
brunch that serves 4
Ingredients
1 teaspoon olive oil
1/2 cup chopped, fresh
spinach leaves
4 tablespoons diced
sweet onion
4 large eggs
salt to taste
freshly ground black
pepper
2 tablespoons chopped
parsley
Cooking Instructions
1. Heat the oil in a
8" non-stick frying pan over medium-high heat.
2. Add the onions to
the pan and cook for about 2
minutes. Add the spinach and cook one minute more. Remove the
vegetables and set aside. Wipe the pan clean so that it can be reused
for the eggs.
3. Whisk the eggs with
the salt and pepper until well blended.
4. Pour the eggs and
vegetables into the frying pan and stir constantly over low heat with a
rubber spatula.
5. When the eggs have
reached the desired degree of doneness, put them on warm plates and
serve immediately.
6. Garnish with chopped parsley, if desired.
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE