Scrambled Eggs With Spinach And White Cheddar
A simple and satisfying Spinach and Cheddar Scramble that comes together effortlessly for a wholesome breakfast or brunch. The creamy eggs are gently cooked with tender baby spinach and rich white cheddar cheese, resulting in a flavorful and hearty dish that's perfect for starting your day right. Enjoy the soft curds and vibrant flavors in every bite.
— Constant Cookbook
Ingredients
- 8 eggs
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. unsalted butter
- 1 cup baby spinach leaves
- 2 oz. white cheddar cheese, coarsely grated
Instructions
- In a bowl, using a fork, beat together the eggs, salt and pepper until blended.
- In a large fry pan over medium heat, melt the butter. When the butter foams, reduce the heat to low. Add the beaten eggs and cook, stirring several times, until curds just begin to form, 1 1/2 to 2 minutes. Add the spinach and cheese, stir once or twice, and continue to cook just until the curds are soft, 2 to 3 minutes more.
- Spoon the eggs onto a warmed platter and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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