Scrambled Eggs With Spinach and White Cheddar

Submitted by ratherbeswimmin

"In ‘Williams-Sonoma: Essentials of Breakfast and Brunch’"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 8 large eggs
• 2.46 ml salt
• 2.46 ml fresh ground black pepper
• 29.58 ml unsalted butter
• 236.59 ml baby spinach leaves
• 56.69 g white cheddar cheese, coarsely grated

directions

1. In a bowl, using a fork, beat together the eggs, salt and pepper until blended.
2. In a large frying pan over medium heat, melt the butter.
3. When the butter foams, decrease heat to low.
4. Add the beaten eggs and cook, stirring several times, until curds just begin to form, 1 ½ to 2 minutes.
5. Add the spinach and cheese, stir once or twice, and continue to cook just until the curds are soft, 2-3 minutes longer.
6. Spoon the eggs onto a warmed platter and serve at once.