SPINACH AND GREEN ONION SCRAMBLE
This quick and easy breakfast has been a hit with me lately. The green onions and the spinach compliment each other nicely and the sour cream pulls it together with a wonderful creamy finish. I created this little gem when I found myself with far more green onions then I knew what to do with. This was by far my best experiment. You can also turn this into a delicious omelet if you remove the spinach and green onions to a bowl before adding the egg and just add it in when you would add omelet filling.
Provided by Itneedslemonjuice
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions.
- Saute the green onions for about a minute. While they cook, grab the spinach from the fridge. I find that I eat the most spinach if I buy the convenient pre-cleaned bags of spinach.
- Throw 2-3 three handfuls of spinach on top of the green onions (I estimated this at three cups). The spinach leaves should create a big mound. Use far more than you think you need (it all cooks down quite a bit).
- Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for about a minute or so. While it is steaming, whisk three eggs in a small bowl and add a splash of water to that too (makes your eggs fluffier).
- Remove the lid and let the water cook off. Sometimes if I splash a little too much water in there, I press the spinach down to get it to releases the liquid so it can cook off.
- When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them.
- Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy!
- NOTE: Sometimes you will find water left in your bowl after eating this meal. It comes from not getting all of the water to evaporate while you are cooking. Adjust your technique next time and you will not have any left over liquid.
Nutrition Facts : Calories 277.6, Fat 17.1, SaturatedFat 6.2, Cholesterol 564.2, Sodium 303.3, Carbohydrate 9.1, Fiber 3.5, Sugar 2.8, Protein 22.8
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Hassan Javed
[email protected]I didn't like this scramble. The spinach was too bitter.
mina shrestha
[email protected]Meh.
Tokchaw Arbenyaw
[email protected]This scramble is a great way to get your kids to eat their veggies.
Erika Barlow
[email protected]I love this scramble! It's so easy to make, and it's always a crowd-pleaser.
Muhsina Delcarme
[email protected]This scramble is a great way to start your day. It's packed with protein and veggies, and it's so delicious.
Shapper Free fire
[email protected]I've made this scramble several times now, and it's always a hit. It's a great way to use up leftover spinach and green onions.
Brian Faille
[email protected]This scramble was so fluffy and flavorful! I loved the addition of spinach and green onions. It's a great way to get some extra veggies into your breakfast.
Sujata Sujata
[email protected]This was a quick and easy breakfast that was also really delicious. I loved the combination of spinach, green onions, and eggs. I will definitely be making this again.
Wazeer Ahmad
[email protected]I'm not usually a fan of scrambled eggs, but this recipe changed my mind. The spinach and green onions added so much flavor and texture. I'll definitely be making this again.
Sumit yadav
[email protected]This spinach and green onion scramble was a hit with my family! The flavors were perfectly balanced, and the eggs were cooked to perfection. I will definitely be making this again.