Spinach Scramble With Chives and Chèvre
Note: Vary the vegetables and herbs in this bright, simple scramble. Try cooked asparagus or peas or chopped fresh cherry tomatoes. Chèvre adds a creamy tang, but shredded mozzarella or Havarti would work nicely, too. From Beth Dooley.
• 4 to 5 eggs
• Salt and freshly ground black pepper
• 1 tbsp. unsalted butter
• 1 c. torn or sliced fresh spinach
• 1/4 c. chèvre (goat cheese)
• 1/4 c. chopped fresh chives
In a small bowl, whisk together the eggs with a pinch of salt and freshly ground pepper.
Set a small skillet over low heat and melt the butter. Add the eggs and, using a heatproof rubber spatula, stir frequently, scraping the sides of the pan. Continuously break up any curds or clumps of egg yolks that form.
While the eggs are still runny, but partly cooked, after about 15 minutes, fold in the spinach, and then the chèvre. Cook until the chèvre is melted through, another 8 to 10 minutes. Just before serving, top the eggs with the chives and serve warm.
Nutrition information per serving:
Calories 260 Fat 20 g Sodium 300 mg
Carbohydrates 2 g Saturated fat 9 g Total sugars 1 g
Protein 17 g Cholesterol 395 mg Dietary fiber 0 g
Exchanges per serving: 2 ½ medium-fat protein, 1 ½ fat.