Prep 10 mins
Cook 5 mins
Breakfast for one or double it. Tastes great with leftover ham. The green of the spinach is a nice contrast. Stir fry some red peppers and mushrooms to have on the side. Wholewheat toast Mmmm.
- 29.58 ml flour
- 59.14 ml milk
- 44.37 ml sour cream (or pureed cottage cheese)
- 2 eggs
- salt & pepper
- 59.14 ml cheddar cheese, grated
- 118.29 ml fresh spinach, washed,dried and chopped fine
- 0.25 ml thyme
- lite olive oil
- Gradually mix the milk into the flour, whisk until smooth.
- add sour cream (cottage cheese), eggs, thyme, salt& pepper.
- Whisk until very well blended.
- Stir in the cheese and spinach.
- Heat skillet, spray with oil.
- Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
- Do not over cook the eggs.
Did these up for breaky this morning, used the cottage cheese and cut the cheddar by half, they were still delicious!! we love spinach, this looks great served on brown toast, thanks Bergy. another tastey recipe!!
I agree with ms bold--this may be a preference thing. I found the texture of these eggs very strange, almost gummy. I did like the use of spinach and thyme, so will make scrambled eggs the way I usually do with those additions. Different strokes :-)
Perhaps it is a difference in preference for cooking eggs, as I like mine light, fluffy and yellow without a browned crust. I don't know, but something was really off for me with the texture of these eggs. The flour seemed to make them pasty, and while I usually beat a little cream into my eggs to make them fluffy, these seemed to have lost all "egg-like" qualities. I did like the addition of spinach, as I am always trying to get more veggies in my diet. I will add the spinach and thyme to my traditional method for scrambling eggs. But, I am not sold on the milk/flour/sour cream aspect of this recipe.