Scrambled eggs with spinach
Prepare the spinach base in advance, then divide it into small ceramic ramekins. Crack an egg into each ramekin and bake the omelette in the oven.
- Onions
- Garlic
- Butter
- Spinach
- Chicken egg
- Ground black pepper
- Finely chop the onion and garlic. Prepare the spinach: remove any tough stems. Cut large leaves into coarse strips, leaving small leaves whole.
- Heat a nonstick frying pan over medium heat and melt the butter. Add the onion and garlic and cook, stirring frequently, until softened but not discolored.
- Add the spinach to the pan and cook, stirring, for 5-6 minutes, until the leaves have wilted and the liquid that has formed at the bottom has completely evaporated. Season with a little salt and pepper at the end.
- Using a spatula, make 4 wells in the spinach and crack the eggs into them. Season with salt and pepper. Cover the pan with a lid for 2-3 minutes to allow the whites to set completely. Remove the pan from the heat and divide the eggs and spinach mixture among plates.
You can make another version of scrambled eggs with spinach using this recipe. When the spinach is done, add finely crumbled feta or feta cheese, grated cheese, or diced tomatoes to the pan.
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Our spinach omelet is cooked in the oven rather than on the stovetop, as is often the case, resulting in a uniquely airy, tender, yet firm texture. This dish is perfect for breakfast: it's easily digestible and will keep you full for hours. This spinach omelet can also be served as a light dinner, complemented with fresh vegetables, such as tomatoes. For a more distinctive flavor, you can add a clove of garlic pressed through a garlic press to the egg mixture. Try it; you're sure to love it!
Scrambled eggs with potatoes are a filling and inexpensive dish made with readily available ingredients. They're not only great for breakfast, but thanks to the potatoes, they make a wonderful, filling lunch or dinner. To speed things up, you can boil the potatoes in advance until half-cooked (about 10 minutes), then fry until golden brown. Leftover potatoes from dinner are also a good choice. You can use any greens you like, but green onions are a must. They pair beautifully with potatoes. For a more varied flavor, consider adding tomatoes, mushrooms, turkey, eggplant, zucchini, and, of course, cheese. It adds a slight chewiness and a delicate, creamy aroma.
Spinach's best feature is that it requires virtually no cooking. Simply rinse the spinach thoroughly, shake it gently, then place it in a saucepan and heat until it begins to wilt. If you're using spinach in a salad, it simply needs to be fresh and clean.