Food recipes
SPINACH SCRAMBLED EGGS
SPINACH SCRAMBLED EGGS
Ingredients:
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
2 extra-large eggs
Directions:
Fine sea salt and freshly ground black pepper
¾ cup frozen chopped spinach
Any cheese you like, for serving (optional)
1 In a cold 10-inch skillet, combine the olive oil and garlic, then turn the heat to medium-
high. Cook the garlic just long enough to heat through, 1 to 1½ minutes. Whisk the eggs in
a bowl and season with salt and pepper.
2 When the garlic starts to sizzle, add the frozen spinach. Toss with the oil and garlic until
the spinach is fully coated. Cover the pan for 30 seconds to thaw the spinach, then season
with salt and pepper.
3 Pour the eggs over the spinach and cook for about 15 seconds. Stir by moving a silicone
spatula across the bottom of the pan, flipping the eggs as they cook. Continue moving and
flipping until the eggs are soft without any runny parts, about 2 minutes (longer if you like
firmer, drier eggs).
4 Transfer to a plate and while the eggs are steaming, grate or crumble any cheese you like
over the eggs.
EGGS
In the world of dietary myths, there may be none bigger than the one about eggs,
skyrocketing the cholesterol of anyone who eats the occasional omelet. Maybe
you’ve avoided them, or chosen to eat only egg whites or egg substitutes. But
there is nothing inherently bad about eggs: They’re actually one of the most
perfect foods. Current research suggests there is little to no connection between
dietary cholesterol and higher levels of blood cholesterol in humans.
I’m an advocate of eating whole eggs: The yolk houses half the protein and
almost all of the vitamin A, good fat, and iron and the flavor. Eggs are also one
of the few foods that offer vitamin D, an essential vitamin that most people are
deficient in. The most important factor to consider when buying eggs is the
source, ideally from pasture-raised chickens, not factory farms (see the
difference). I buy local, pasture-raised eggs or organic eggs whenever possible
since those chickens were able to roam freely without the need for antibiotics
because they’re eating a natural diet. The deep, dark yellow of the yolks and stiff
jelly-like whites carry significantly more flavor and nutritional benefits than
regular eggs.
Hard-Boiled Eggs
HARD-BOILED EGGS
I always keep hard-boiled eggs around. Talk about a quick, portable breakfast or
snack—just peel and eat. I also like to chop them and toss them into green salads,
where the cooked yolks add a silky richness. Hard-boiled eggs are easy to overcook.
Ingredients:
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
2 extra-large eggs
Directions:
Fine sea salt and freshly ground black pepper
¾ cup frozen chopped spinach
Any cheese you like, for serving (optional)
1 In a cold 10-inch skillet, combine the olive oil and garlic, then turn the heat to medium-
high. Cook the garlic just long enough to heat through, 1 to 1½ minutes. Whisk the eggs in
a bowl and season with salt and pepper.
2 When the garlic starts to sizzle, add the frozen spinach. Toss with the oil and garlic until
the spinach is fully coated. Cover the pan for 30 seconds to thaw the spinach, then season
with salt and pepper.
3 Pour the eggs over the spinach and cook for about 15 seconds. Stir by moving a silicone
spatula across the bottom of the pan, flipping the eggs as they cook. Continue moving and
flipping until the eggs are soft without any runny parts, about 2 minutes (longer if you like
firmer, drier eggs).
4 Transfer to a plate and while the eggs are steaming, grate or crumble any cheese you like
over the eggs.
EGGS
In the world of dietary myths, there may be none bigger than the one about eggs,
skyrocketing the cholesterol of anyone who eats the occasional omelet. Maybe
you’ve avoided them, or chosen to eat only egg whites or egg substitutes. But
there is nothing inherently bad about eggs: They’re actually one of the most
perfect foods. Current research suggests there is little to no connection between
dietary cholesterol and higher levels of blood cholesterol in humans.
I’m an advocate of eating whole eggs: The yolk houses half the protein and
almost all of the vitamin A, good fat, and iron and the flavor. Eggs are also one
of the few foods that offer vitamin D, an essential vitamin that most people are
deficient in. The most important factor to consider when buying eggs is the
source, ideally from pasture-raised chickens, not factory farms (see the
difference). I buy local, pasture-raised eggs or organic eggs whenever possible
since those chickens were able to roam freely without the need for antibiotics
because they’re eating a natural diet. The deep, dark yellow of the yolks and stiff
jelly-like whites carry significantly more flavor and nutritional benefits than
regular eggs.
Hard-Boiled Eggs
HARD-BOILED EGGS
I always keep hard-boiled eggs around. Talk about a quick, portable breakfast or
snack—just peel and eat. I also like to chop them and toss them into green salads,
where the cooked yolks add a silky richness. Hard-boiled eggs are easy to overcook.
Printed from https://recipe.bluelayer.org/recipe/63516/spinach-scrambled-eggs