Scrambled Eggs Florentine Recipes

EGGS FLORENTINE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
• Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

FLORENTINE EGGS

Steps:

• Beat eggs, milk, and a pinch of salt together in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
• Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

SCRAMBLED EGGS FLORENTINE

Steps:

• Before guests arrive, beat eggs with liberal shake of salt and pepper. Saute onion in butter. Add chopped garlic. When onion is well cooked, add one bunch of well-washed and drained fresh spinach; then add beaten eggs. Cook over medium heat, stirring frequently. When eggs are almost done, add one cup of diced cream cheese and one cup of shredded parmesan cheese. Stir well. Transfer to a chafing dish or serving platter. These eggs will stay moist for a good while.