Southwestern Egg Scramble
December 22, 2020 • 0 comments
These days we are eating eggs for dinner about once a week. They are so simple, nutritious, inexpensive and versatile. My husband is a huge fan of omelets filled with many different ingredients. Personally, I prefer scrambled eggs. So we meet in the middle – scrambled eggs with lots of different flavorings. I also find that eggs are extremely child-friendly.
Ingredients
- (2 Tbsp) Butter - 8oz
- (2, sliced thin) Green onions
- (1 cup, chopped) Mushrooms
- (1/2 cups, finely chopped) Spinach
- (1 medium, diced) Tomatoes - Red
- (9) Soy-Free Eggs
- (1/2 cup grated) Sharp Cheddar Cheese - 8 oz
- (1 Tbsp, finely chopped) Cilantro or parsley
- (pinch) Cayenne
- (to taste) Salt and pepper
Directions
Melt the butter in a large skillet over medium heat. Add the green onions and chopped mushrooms and saute until they have softened and browned up.
Add the spinach, tomato and a pinch of salt and saute until the spinach has wilted.
Stir in the eggs. Continue to stir (scramble) the eggs until they are nearly set.
Remove the skillet from the heat and stir in the cheese, herbs and cayenne. Add salt and pepper to taste and serve while piping hot.
Source: https://www.nourishingdays.com...
