Parmesan Spinach Eggs for Breakfast!

Parmesan Spinach Eggs

Equipment Needed:  Skillet, spatula, wire whisk, bowl, knife, cutting board, cheese grater.

Ingredients: 2 tablespoons oil, 2 cups fresh shredded spinach, 1/4 cup real grated Parmesan cheese (nothing in a can, jar, or other), 2 tablespoons milk, 4 eggs, salt and pepper to taste.  Be sure to shred your spinach and grate your cheese before you continue.  Otherwise you won't have enough time to add everything when needed.

Heat 2 tablespoons oil in skillet over Medium-Low heat (I set my electric burner at 4).  Crack all four eggs into the bowl with the 2 tablespoons of milk, and whisk until frothy.  Test the heat of the oil by dripping some egg into the skillet.  If it sizzles right away your pan is too hot.  The egg should go into the pan and be scooted around with your spatula easily.  If the egg smears around on your pan, it's not quite hot enough.  Allow your skillet to continue to heat until a repeated test yields the desired result. 

Once your skillet is at the desired temperature, pour your eggs into the skillet, and season with salt and pepper as desired.

Before stirring, quickly and evenly sprinkle the spinach and then the Parmesan cheese over eggs. Gently stir everything. 

Continue to cook as you would regular scrambled eggs, until eggs are well set, but not dry and crumbly.

We had our Parmesan Spinach Eggs with a side of toast with homemade butter and a grapfruit half.  Delicious! (And yes, I know it's not the proper way to set the table, but who needs to do all the extra dishes for all the diningware you don't use?  This is real life people! =).)

Fantastic Variation:  Onions and Bell Peppers!  I also make this dish with sauted onion and bell pepper (sauteed in the 2 tablespoons of heated oil before adding the eggs).