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Green spinach and eggs
I like my friends to have healthy appetites and adventurous taste palettes. Otherwise, who will keep me company at the wide variety of restaurants out there waiting to be patronized? Who, if not them, would eat my creations? And who else is there to join me in ordering a dessert, rather than passing judgement and a guilt trip?
Yep, I have good eaters in my circle.
Recently, a college friend came for a long weekend. She’s always known me as an eater, but missed out on my metamorphosis into a cook. I knew her as a bacon connoisseur, not the porkless dieter she has since become. But people change. It’s to be expected. I saw her new found pig posture as a reason to try something new for breakfast. A veggie omelette was my first thought, but we were low on onions and bell pepper and plum out of tomatoes. There was, however, half a bag of spinach in the fridge. I decided to make a giant spinach scramble with a side of whole wheat toast. We enjoyed it too!
Spinach leaves
Eggs
Onion
Salt
Pepper
Milk
1. Crack eggs into a bowl and add milk, salt and pepper
2. Beat mixture until combined
3. Chop and sautee onions in a skillet until translucent
4. Add spinach to skillet and cook until it begins to wilt and turn a deep green
5. Pour eggs into skillet and scramble to desired consistency
