Egg Spinach Scramble
Esthar Vaughn Cooks
Egg Spinach Scramble
Esthar Vaughn Cooks
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9 eggs 2 tablespoons milk 1/2 teaspoon salt 1/2 cup grated Parmesan cheese 2 cups finely chopped fresh spinach 1/2 cup snipped parsley 1/2 cup finely chopped onion 1 clove garlic, minced 2 tablespoons salad oil Directions: In large bowl, beat eggs slightly; mix in remaining ingredients except oil. Heat oil in 10 inch skillet. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portion with spatula so that thin, uncooked portion can flow to bottom. Cook until eggs are thickened throughout but still moist. Serves 6 to 8. |