Spinach and Egg Scramble

Ingredients 3 items

• 3 eggs
• 1/2 cup frozen spinach
• 1 tablespoon butter or vegetable oil
• Optional: Salt and pepper, Garlic powder, Shredded cheese, Diced onion, Toast or tortilla for serving

Equipment

• Skillet or frying pan
• Spatula
• Bowl and fork

Allergens: Contains eggs. Contains dairy if using butter or cheese. Use oil instead of butter for dairy-free.

Instructions

1. Thaw frozen spinach in the microwave for 1 minute or run it under warm water. Squeeze out as much water as you can with your hands or a towel. This is important so the eggs don't get watery.
2. Beat eggs in a bowl with a fork. Add salt and pepper if you have them.
3. Heat butter or oil in a skillet over medium heat.
4. If using diced onion, cook it for 1-2 minutes first.
5. Add the squeezed spinach and stir for about 30 seconds to heat through.
6. Pour in the beaten eggs. Let them sit for 15-20 seconds, then gently stir and fold with a spatula. Keep stirring gently until eggs are just set but still a little soft.
7. Top with cheese if you have it. Serve on toast, in a tortilla, or on its own.