Stuff and Nonsense: Cheesy Spinach Scramble


Cheesy Spinach Scramble

I had some bruschetta topping leftover from this month's Improv Challenge and, oh my god, I've discovered it's good on pretty much everything -- pasta, burgers, sandwiches, scrambled eggs, etc.


To make these yummy and mostly-good-for-you eggs:

Sauté baby spinach in a little olive oil until tender. Add two eggs beaten with a little milk. Cook over medium low heat, stirring gently, until curds start to form and the eggs are still wet but not runny. Top with a little light cheddar (Cabot, obviously) and pop the pan under the broiler until the cheese is all melty and doubly delicious. Top with a little leftover bruschetta (salsa would also be tasty) and eat!

1 comment :

  1. This looks so yummy and springtimey. For this singleton, it's the perfect - and perfectly easy - dinner. Thanks for the Cabot love!


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