Almost Green Scrambled eggs with Spinach

  • Prep Time: 10 mins
  • Total Time: 15 mins
  • Servings: 1
  • About This Recipe

    “Breakfast for one or double it. Tastes great with leftover ham. The green of the spinach is a nice contrast. Stir fry some red peppers and mushrooms to have on the side. Wholewheat toast Mmmm.”

    Ingredients

  • 2tablespoonsflour
  • 1/4 cupmilk
  • 3tablespoonssour cream( or pureed cottage cheese)
  • 2eggs
  • salt & pepper
  • 1/4 cupcheddar cheese, grated
  • 1/2 cupfresh spinach, washed,dried and chopped fine
  • 1pinchthyme
  • lite olive oil
  • Directions

  • Gradually mix the milk into the flour, whisk until smooth.
  • add sour cream (cottage cheese), eggs, thyme, salt& pepper.
  • Whisk until very well blended.
  • Stir in the cheese and spinach.
  • Heat skillet, spray with oil.
  • Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
  • Do not over cook the eggs.
  • Reviews

  • “Did these up for breaky this morning, used the cottage cheese and cut the cheddar by half, they were still delicious!!we love spinach, this looks great served on brown toast, thanks Bergy.another tastey recipe!!”

  • “I used large curd cottage cheese and pepper jack cheese, because this is all I have in the house. I don’t even like cottage cheese or pepper jack cheese… this was absolutely fantastic. Thank you!”

  • “I agree with ms bold–this may be a preference thing. I found the texture of these eggs very strange, almost gummy. I did like the use of spinach and thyme, so will make scrambled eggs the way I usually do with those additions. Different strokes :-)”

  • “I loved this recipe!!! I served it for brunch this morning with coffee cake and homemade sausage.Fantastic!Instead of cheddar, I used fontina, and I added a couple of chopped green onions with the spinach.I also used cottage cheese, but I didn’t puree it.It still turned out fine.The cottage cheese just blended right in.Thanks for the great recipe.I will make it again.”

  • “These were good!! Nice and fluffy. They didn’t have the consistency of scrambled eggs, which I liked.Very flavorful. I have been looking for differentways to make eggs for breakfast. This fit the bill.It was easy to make Iwill be making this again. Thanks Bergy for sharing your recipe. Made for PAC Fall ’08.”

  • “What a wonderful way to spice up scrambled eggs!I added sliced grape tomatoes just for fun -YUM!Thanks for posting!!”

  • “Perhaps it is a difference in preference for cooking eggs, as I like mine light, fluffy and yellow without a browned crust.I don’t know, but something was really off for me with the texture of these eggs.The flour seemed to make them pasty, and while I usually beat a little cream into my eggs to make them fluffy, these seemed to have lost all “egg-like” qualities.I did like the addition of spinach, as I am always trying to get more veggies in my diet.I will add the spinach and thyme to my traditional method for scrambling eggs.But, I am not sold on the milk/flour/sour cream aspect of this recipe.”

  • “I thought this was very tasty.Since all I had was vanilla yogurt and I was hungry, I subbed the yogurt for the cottage cheese or sour cream.I can’t wait to make it with those ingredients, I bet it is even better.With the yogurt, the texture was creamy like mashed potatoes.So I got to thinking and I bet this mixture mixed with mashed potatoes would make the very best twice baked potatoes. Can’t wait to try it again!Especially with the cottage cheese.Yum! “

  • “Nice.I used whole wheat pastry flour as I don’t keep white in the house.I thought the taste of flour was pronounced and think I just prefer my eggs without flour!But a nice easy breakfast that my 3 year old and I shared.”

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