Sauted Spinach and Eggs

  • 3 tablespoons butter
  • 1 sweet onion, sliced thinly
  • 1 10-ounce box frozen chopped spinach, defrosted
  • salt and pepper to taste
  • 3 eggs, beaten
  • grated Parmesan cheese

In skillet melt 1 tablespoon of butter over medium heat.

Saute onion until transparent.

Squeeze as much water as possible from spinach.

Reduce heat to low.

Saute spinach with onions for 3 minutes.

Season with salt and pepper.

Move spinach and onions to one side of pan.

Melt 2 tablespoons butter in skillet.

Add eggs.

Cook eggs until soft set.

Stir spinach into eggs.

Taste.  Add salt and pepper if needed.

Garnish with Parmesan cheese.

Serve immediately.

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