YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Sautéed Spinach and Cheddar
Soft-scrambled eggs whisked with heavy cream and folded with sharp cheddar and wilted spinach, finished with a touch of melted butter.
INGREDIENTS
5 large Eggs
1.75 ounces Sharp Cheddar Cheese, shredded
1 tablespoon Heavy Whipping Cream
2 cups Fresh Spinach
0.5 teaspoon Unsalted Butter
PREPARATION
In a small bowl, whisk the eggs with the heavy whipping cream and a pinch of salt until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium heat and add the butter, swirling to coat the pan as it melts.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.
Reduce the heat to low and pour the egg mixture directly over the sautéed spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portion to flow to the bottom.
When the eggs are mostly set but still look moist, sprinkle the shredded cheddar cheese over the top.
Continue to fold the eggs gently for another 30 seconds until the cheese is melted and the eggs reach your desired level of creaminess.
Remove from heat immediately and serve warm.