Spinach Scramble With Chives and Chèvre

Serves 2.

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

KYNDELL HARKNESS • kyndell.harkness@startribune.com MINNEAPOLIS 04/27/11 Families who try to incorporate "green" activities into their lives. The family of Stephanie Oyen and Stephen Kung does that, with chickens in the backyard and a big garden. IN THIS PHOTO ] A basket of eggs collected from their chicken that were in the backyard of the Oyen/Kung house in the Seward neighborhood.

• 1/4 c. chèvre (goat cheese)

• 1/4 c. chopped fresh chives

Directions

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:

Calories260Fat20 gSodium300 mg

Carbohydrates2 gSaturated fat9 gTotal sugars1 g

Protein17 gCholesterol395 mgDietary fiber0 g

Exchanges per serving: 2 ½ medium-fat protein, 1 ½ fat.