As the weather begins to get a little chillier, my need for warmth in my food increases. Also, mornings that my husband drives the kids to school means I have longer than 10 minutes for breakfast! This particular morning, I was craving some greens with my eggs so instead of my normal egg whites & spinach scramble I thought I would take it up a few clicks. Here’s a quick specialty brunch for a crowd or as you can see for one.
For serving 1-2 people: Double as needed
1/4 of a vidala onion chopped
1 garlic clove pressed thru a garlic press (if you don’t have one- dice very small)
1 big bunch of cleaned and wash spinach (both hands cupped together).
**I have to stress, here, the importance of washing your vegetables & fruits, even when it says it’s been washed and cleaned and organic! The scary fact is e-coli and other bacteria have been known to “creep” into these leafy vegetables on more than one occasion. I am stickler for cleaning it as much as possible!! You’ll be doing yourself and your family a favor for the extra care.
shredded cheddar cheese or crumbled goat cheese
cut jalapeño /serrano pepper/ red pepper flakes
Start by heating a pan on medium heat. Add 1 TBS. olive oil to the pan to heat. Add onions and let them begin to soften, but do not let pan get too hot that you start to brown them. We are looking for the sweetness of the onion to come out and this requires a slow heating of the onion- about 5-7 minutes. Then add garlic, sauté for about 2-3 minutes being mindful of browning again. Add washed off spinach. Once the spinach has just began to wilt, make a “nest” by pushing aside spinach to create a well-add your eggs. Cover with the lid to the pan and turn heat down to medium-low. Let cook about 3-4 minutes for a soft-cooked yellow inside. Add shredded cheese or goat cheese and put lid back on for 1 more minute until cheese has just melted. Take off heat. With spatula slide off spinach and egg together and keep “nest” intact. Add your salsa, avocado, and jalapeño slices. Enjoy!