Getting Egg-cited for Breakfast
Who’s ready to get egg-cited about breakfast? We are! This delicious, healthy, and locally-sourced dish will leave you happy to be up at the crack of dawn. Start your day with Spinach Scrambled Eggs, and read on to learn about the benefits of this egg-cellent recipe.
Eggs are full of vitamins and nutrients that work to raise good cholesterol and lower the risk of heart disease and stroke. Eggs are also great for eye health!
Milk has a wide variety of nutrients including vitamins, minerals, healthy fats, antioxidants, and protein. Milk excellent for bone health and promotes muscle repair.
Spinach is packed with vitamins and minerals, is low in carbs, and is high in fiber. Spinach improves eye health, lowers blood pressure, and reduces the risk of developing heart disease or diabetes.
Food produced locally is more nutritious. This is because food contains the most nutrients around the time it is harvested. The longer food spends traveling, the less nutrition it contains. Less time traveling also means less exposure to harmful chemicals and less production of greenhouse gasses. What a tasteful way to decrease our carbon footprint!
Find ingredients for Spinach Scrambled Eggs and more at Anderson’s Farm Market, The Local Food Market, or through a CSA share at Main Street Farms. Check out the healthy and delicious recipe for Spinach Scrambled Eggs below.
Spinach Scrambled Eggs
INGREDIENTS
2 tablespoons olive oil
1/2 medium onion, sliced and separated into rings
1/2 teaspoon Diamond Crystal kosher salt plus a pinch for the onions
1/4 teaspoon black pepper, divided
4 large eggs
2 tablespoons grated Parmesan (1 oz)
2 cups fresh baby spinach leaves (2 oz)
1/4 teaspoon red pepper flakes
INSTRUCTIONS
Heat a very large (12-14 inch) nonstick skillet over medium-high heat, about 2 minutes. Add the olive oil.
Add the onion slices. Sprinkle them with a pinch of Kosher salt and a pinch of black pepper. Cook, stirring occasionally, until golden, about 5 minutes. Lower the heat to medium.
While the onion is cooking, in a medium bowl, whisk together the eggs, 1/2 teaspoon Kosher salt, a pinch of black pepper, and 2 tablespoons Parmesan. Set aside.
When the onions are golden brown, add the spinach leaves to the skillet. Cook, stirring, just until beginning to wilt, about 1 minute.
Pour the egg mixture into the skillet. Cook the eggs over medium heat, pushing them back and forth with a rubber spatula, until set to your liking. Sprinkle with red pepper flakes. Serve immediately.
