Eeek! I've been so busy transferring my blog to its new address and getting the outside ready for summer, I haven't been able to spend much time here. But, I had squeeze this one in.
A few nights ago, I already fed the kids and needed to pull something together for myself to eat for dinner (it was just me that night) and I threw this Spinach, Tomato and Mozzarella Egg Scramble together. Loaded with vitamin c, iron and calcium -- and rich in antioxidants -- this quick dinner for one (or breakfast for two; I tend to be a lighter eater in the morning) has quickly become a staple in our house.
Garlicky Spinach, Tomato and Mozzarella Egg Scramble
Ingredients:
1 cup chopped spinach
1 garlic clove, minced
1 small tomato, diced
4 eggs
Dash of half-and-half
1/2 cup mozzarella cheese, shredded
Olive oil
Salt to taste
Directions:
Heat a swirl of olive oil in a medium pan over medium heat. Meanwhile, chop spinach into small pieces.
Meanwhile, whisk eggs in a separate bowl and add cream. Season with salt.
Pour eggs mixture over spinach and scramble eggs until almost cooked. Add tomatoes and cheese.
Turn off heat and mix until tomatoes are heated through and cheese is melted.
Serve immediately. This would also make an awesome lunch cold (if you're into cold eggs like I am!)
