Saturday, November 28, 2009

Brunch Scrambled Eggs

From Better Homes and Garden's Prizewinning Recipes cookbook.

10 oz package frozen chopped spinach, thawed
12 eggs
1/2 cup milk
1/2 tsp dried oregano or thyme, crushed
1/4 tsp salt
1/8 tsp pepper
2 Tbsp butter
1 cup shredded Colby or cheddar cheese (4 oz)
1 cup crumbled feta cheese (4 oz)

1. Drain thawed spinach well, pressing out excess liquid; set aside. In a large mixing bowl beat together eggs, milk, oregano or thyme, salt, and pepper. In a large skillet melt butter over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the botton and around edge. Using a large spatula, lift and fold partially cooked eggs to uncooked portion flows underneath. Stir in spinach, colby or cheddar cheese, and half of the feta cheese. Continue cooking and stirring for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Transfer to serving bowl; sprinkle with remaining feta cheese and, if using, fresh oregano or thyme.

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