I created this recipe to use leftover sautéed spinach (see Saute of Baby Spinach with Garlic recipe). Spinach contains a lot of water, so if you don’t want extra moisture in your eggs, squeeze the spinach, using either your hands or in a paper towel, to release the extra water. I used Cheddar cheese in this recipe, but feel free to substitute another cheese. I don’t add salt to the eggs because the spinach and the cheese generally have enough. I usually just add some freshly ground black pepper.
SCRAMBLED EGGS WITH SPINACH & CHEESE
- 5 eggs
- 1/2 tablespoon unsalted butter
- 1/2 cup leftover cooked spinach, squeezed dry
- 1/2 cup grated Cheddar cheese or another grated cheese
- freshly ground black pepper, to taste
- Break the eggs into a bowl and beat them with a fork until they’re well scrambled and a bit frothy.
- Place the squeezed-dry spinach on a cutting board and roughly chop it — about 3-4 chops with a chef’s knife.
- Place a 10-inch non-stick skillet over medium heat and add the butter.
- When the butter melts, tilt the pan all around, so the butter coats the bottom and the sides of the pan.
- Add the eggs, spinach and the cheese.
- Using either a wooden spoon or my favorite, a heat-proof rubber spatula — stir the egg mixture to combine the eggs, spinach and cheese. Cook for 2-3 minutes, stirring constantly, or until the eggs are done to your liking. Some people like them very wet, while others, myself included, prefer them on the drier side.
- Place the eggs on two plates and serve with freshly ground pepper. Add salt if you like.
Grocery Bag: Scrambled Eggs With Spinach & Cheese