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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spinach and Potato Scramble Recipe

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This recipe for Spinach and Potato Scramble is from Gibson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
chicken broth
6 sm red potatoes (diced)
1 c fresh spinach (torn bite-size)
handful onions (green or yellow)
1 Tbsp garlic (minced)
salt (to taste)
pepper (to taste)
6 eggs
1/3 c milk
1 c shredded cheddar cheese (mild or sharp)
Directions:
Directions:
1. Heat olive oil in medium skillet over MED heat. Add chicken broth to keep potatoes from sticking. Place potatoes in the skillet, cover, and cook about 10 mins, until tender but firm.
2. Mix in spinach, onions, and garlic. Season with salt and pepper. Continue cooking about 5 minutes, until spinach is wilted.
3. In medium bowl, beat together eggs and milk. Stir in the cheese. Pour in the skillet over the vegetables and scramble all ingredients together. Cook until eggs are done.

 

 

 

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