Scrambled Eggs with Spinach and White Cheddar
Spinach and cheddar are popular additions to scrambled eggs. Other cheeses, such as Monterey jack, mild yellow cheddar or even a blue cheese, can be used instead. A mixture of minced fresh herbs, including flat-leaf parsley, basil and chives, makes a flavorful substitute for the spinach.
- 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
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 Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).