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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Divine Spinach & Mushroom Soft Scramble Recipe

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This recipe for Divine Spinach & Mushroom Soft Scramble is from Cinnamon Morning Buns & Other Favorites, 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:  
5-10 medium sized mushrooms, sliced (e.g. Cremini)
2 handfuls of organic baby spinach
3 cloves of organic garlic, diced
4 oz Emmentaler cheese, shredded
4 large organic eggs, whisked
1 tbsp salted butter
salt and peper to taste
splash of olive oil
Directions:
Directions:
1) Melt butter on medium-low heat, being careful and adjusting so as not to burn.
2) Once melted, add garlic. Wait for a light sizzle and the smell of the garlic to arise, being careful not to burn.
3) Add mushrooms and a splash of olive oil. Not so much that it pools, but rather just to coat the mushrooms.
4) Sauté mushrooms on medium heat until they begin to brown. Add spinach and mix, stirring as needed so as not to burn.
5) Once wilted completely, reduce heat to low, usually 1-2 out of 10. Wait 1-2 minutes for pan heat to reduce.
6) Add egg mix and continually and slowly stir. Eggs should never cook quickly, but rather take time to start to solidify.
7) Add salt and pepper while eggs cook, all the while continually stirring. The more solid they become the quicker they will cook. Once egg liquid is gone and the eggs are completely a soft solid, turn off heat.
8) Mix in shredded Emmentaler.

Serve while hot.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
It takes time to perfect a soft scramble. The key is to cook the eggs slowly, on low heat. A good soft scramble with a nice melting cheese is divine.

 

 

 

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