Spinach And Green Onion Scramble Recipes

SPINACH AND GREEN ONION SCRAMBLE

Steps:

• In a medium sized non-stick skillet, heat up the canola oil on medium high heat while you dice the green onions.
• Saute the green onions for about a minute. While they cook, grab the spinach from the fridge. I find that I eat the most spinach if I buy the convenient pre-cleaned bags of spinach.
• Throw 2-3 three handfuls of spinach on top of the green onions (I estimated this at three cups). The spinach leaves should create a big mound. Use far more than you think you need (it all cooks down quite a bit).
• Turn the heat up to high, add a few splashes of water to the pan, and then put a lid on it. Allow the spinach to steam for about a minute or so. While it is steaming, whisk three eggs in a small bowl and add a splash of water to that too (makes your eggs fluffier).
• Remove the lid and let the water cook off. Sometimes if I splash a little too much water in there, I press the spinach down to get it to releases the liquid so it can cook off.
• When the water has all evaporated, pour in the eggs and let the pan sit for about 30 seconds. Salt and pepper the pan at this stage to your tastes. Now, just mix it all around and cook the eggs till they are as firm as you like them.
• Turn the heat off and finish with the sour cream. Give the eggs a good stir to mix the sour cream around well. Then serve and enjoy!
• NOTE: Sometimes you will find water left in your bowl after eating this meal. It comes from not getting all of the water to evaporate while you are cooking. Adjust your technique next time and you will not have any left over liquid.

SARAH'S SPINACH SIDE DISH

Steps:

• Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.
• Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
• Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.

ALMOST GREEN SCRAMBLED EGGS WITH SPINACH

Steps:

• Gradually mix the milk into the flour, whisk until smooth.
• add sour cream (cottage cheese), eggs, thyme, salt& pepper.
• Whisk until very well blended.
• Stir in the cheese and spinach.
• Heat skillet, spray with oil.
• Over medium heat pour in the egg mixture, allow to firm on the bottom, with a spatula disturb the eggs and flip so you continually get the uncooked egg on the bottom.
• Do not over cook the eggs.

SPINACH 'N ONIONS

Steps:

• Heat oil in a skillet.
• When it is hot but not smoking add onions.
• Saute, stirring constantly, until the onion is carmelized, about 15 min let some of the onion get quite dark and crisp.
• Add spinach, but only for a minute or two, stir until just wilted.
• Add lemon juice and salt& pepper.
• Serve.

GREEN ONION SCRAMBLED EGGS

Steps:

• In a large skillet, saute onions in butter for 2 minutes. In a large bowl, beat the eggs; add cream cheese and seasoned salt. Pour into the skillet. As eggs set, gently move a spatula across bottom and sides of pan, letting uncooked portion flow underneath. Continue cooking and stirring until the eggs are completely set.

CREAMY ROASTED GARLIC & SPINACH ORZO

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.