Saturday, May 10, 2008

Scrambled Eggs with Spinach and Cottage Cheese

Originally this recipe was an Egg-White Omelet to serve 1, but who wants to make 8 individual omelets with only egg whites? Not me, too much work. So, I changed this recipe which I found in Martha Stewarts Everyday Food Magazine, to serve 8, use whole eggs and I scrambled them. It might not look great, but it was good tasting.
Scrambled Eggs with Spinach and Cottage Cheese
9 large eggs
salt and pepper
1 Tbls olive oil
7-8 cups packed spinach
2 cups cottage cheese
Grated Parmesan or Pepper jack for garnish

1. In a bowl, whisk together eggs and 6 Tbls water; season with salt and pepper; set aside.
2. In a medium nonstick skillet, heat oil over medium-high heat. Add spinach and season with salt and pepper; cook until wilted and tender, 2-3 minutes. Add eggs; cook as you would normally for scrambled eggs, letting them set a little while first.
3. When cooked, serve with a scoop of cottage cheese on top and sprinkle your choice of grated cheese to finish it off.