Thursday, April 26, 2012
Spinach Herb and Feta Scrambled Eggs
Uh, not in this house! Need a way to change up BLAND scrambled eggs? Add Spinach and Herb, Feta Cheese and a little Seasoned Salt to make your family smile again.
Heat a medium size skillet on medium heat on the stove. Melt 1/2 stick butter/margarine in skillet. Crack 10 eggs into a bowl. Using a fork, poke the yolks and then beat to blend. Mix in 1/2 cup milk, 1 TBSP Spinach and Herb Mix, 1 tsp Seasoned Salt and 1 cup of crumbled Feta Cheese. When butter has melted, rotate the skillet around to cover all parts of it. Pour the egg mixture into the pan. You will need to stir often -- don't leave the stove -- but not constantly. Allow the eggs to "stick" just a little, not burn, but just to get firm, then scrape up and turn. Keep this up, til the eggs start to get bouncy, firm, and clump into small clumps. Ha! I didn't realize how hard this would be to describe! Continue cooking, stirring constantly, until all pieces are firm, yellow, and bouncy. Basically, they are done when there is no more liquid but don't overcook them. A good tip is to turn the heat down to low, if not off close to the end of cooking them. Eggs are one of the few things that continue to cook once removed from the heat. Over cooking makes them rubbery. Sausage Links and Toast accompanies them well as my family found out last night. Yes, another successful Research and Development (RnD) night in the Wright Household!
Grocery List of what you need:
1/2 stick butter/margarine
1/2 cup milk (we use 2% Organic)
1 TBSP Spinach and Herb Mix
1 tsp Seasoned Salt
1 cup of Feta Cheese