I eat two eggs for breakfast every day so I'm always looking for a new way to make them. This egg scramble is quick, tasty and healthy! A handful of spinach and a dab of cream cheese make for one tasty plate of eggs.
Creamy Scrambled Eggs with Spinach
Handful of baby spinach
1T cream cheese (Philadelphia Cream Cheese has the best taste)
Fresh Ground Pepper
Scramble the eggs with the water in a small dish. The eggs will get a little frothy.
Add the butter to a small saute pan. Heat over medium heat. Once the butter has melted add the eggs. Season with salt and pepper. Let the eggs start to cook for about a minute. Gently fold the eggs. Add the spinach. Stir until the eggs are almost done. (Don't over stir. You want large bits of egg.) Take the pan off the burner. Add the cream cheese. Gently stir in. The heat from the pan will finish cooking the eggs and the spinach.
Ready in less than 5 minutes.
The pan: I like using a small non-stick saute pan. My favorite is the one from All Clad. But, I just discovered that our crepe pan (shown above) also works well! And I can just make my eggs after I've made Elli and Don their crepes.
The heat: make sure the pan doesn't get too hot. You don't want to brown the eggs. They won't be creamy.
The seasoning: try adding a little bit of seasoning salt. Not too much though. It has more sodium than salt!