Scrambled Eggs Florentine

Scrambled Eggs Florentine

3 reviews, 4.3 star(s). 100% would make again

Ready in 30 minutes

Breakfast for four under $10.


1 1/2 cups refrigerated egg product; or 6 eggs
1/4 cup fresh basil; finely chopped
1 tablespoon Parmesan cheese; grated
1/3 cup frozen cut spinach; cooked
1/2 cup canned petite diced tomatoes; drained optional with sweet onion and garlic
Cooking spray; butter flavored

Original recipe makes 4



In a small bowl stir together eggs basil parmesan and set aside

Squeeze any excess water from spinach and place in a microwave-safe bowl

Stir in tomatoes and drain well

Cover and microwave on high setting for 1 minute and set aside

Coat medium nonstick skillet with cooking spray

Heat over medium heat

Pour egg mixture into pan

As egg starts to set scramble using a wooden spoon or spatula

When eggs are almost cooked sprinkle in the spinach and tomatoes

Fold until full combined and eggs are just cooked through

Do not overcook eggs or they will become watery

Verified by stevemur
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Calories Per Serving: 143 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

I hate tomatoes and never would normally eat then but u can honestly say I enjoyed this for breakfast this morning! Had with wholemeal pita
J0d5 3y ago

That was very good just needs a little salt
cadillac647 4y ago

None [I posted this recipe.]
pat77710 6y ago

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