Spinach is a dark green leafy vegetable with a slightly bitter taste that is a rich source of vitamin A, C, iron, folate, calcium, potassium, and magnesium. Serve raw spinach in salads, or on sandwiches. Cooked spinach may be used as a side dish, or added to soups, lasagna, or vegetable recipes. Dishes that end in “a la Florentine” have spinach as a key ingredient.
When shopping, select bunches of spinach with crisp, dark leaves. Avoid limp bunches with yellowing leaves or insect damage. Store fresh spinach in a plastic bag in the refrigerator for use within 3-5 days
- 4 large eggs
- 1 cup fresh or thawed frozen spinach (Substitute – kale)
- 1 TBSP olive, canola, coconut or vegetable oil
- Salt & pepper
- Optional add-ins: asparagus, mushrooms, tomatoes, onions, peppers, parmesan or herbs
- Break eggs into a medium bowl and whisk until the mixture is pale yellow. Set aside.
- Heat skillet over medium heat for about 2 minutes. Add oil.
- Add spinach and saute 1 minute, or until wilted.
- Add egg mixture.
- Drag a spatula across the bottom, pushing back and forth until eggs are set to your liking.
- Season with salt, pepper, or other spices.
- Serve and enjoy!