Scrambled Eggs Florentine
Ingredients (for two):
- 6 eggs
- 1/4 tsp. dried dill
- 1/4 tsp. black pepper
- 1/4 tsp. garlic salt (or garlic powder and a pinch of salt)
- 2 handfuls fresh spinach leaves
- 1/4 cup shredded reduced-fat mozzarella cheese
Crack the eggs into a small bowl. Feel free to use egg whites only if you wish.
Add the dill, black pepper, and garlic salt to the bowl. Mix well with a whisk.
Add the egg mixture to a large skillet over medium heat. I don't preheat the skillet beforehand -- it may just be me, but I feel that that dries out the eggs too quickly.
Then, scramble the eggs however you wish. For me, my preference is when you scrape the pan constantly with a spoon. Once the egg begins to cook, it'll begin gathering up and become scrambled.
When the eggs are halfway done, toss two big handfuls of fresh spinach leaves to the skillet.
Stir well, and continue scraping the pan to scramble the rest of the eggs. The spinach leaves will wilt quickly and reduce in size.
Right before the eggs are done, add your mozzarella cheese.
Stir well again. Once melted, remove the skillet from the burner and serve immediately.
I like to sprinkle on a tiny bit of cheese before serving. Just makes it that much more savory to me.
The eggs are light, perfectly seasoned, and regardless of whether or not you used whole eggs or egg whites only, are bursting of flavor and taste really refreshing.
I absolutely love this take on scrambled eggs florentine, and will be making it time and time again. Hope you'll give it a try!
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