Green smoothies have been popular for ages now. But do you know what I'm into? Green scrambles! They are fast, filling, high in protein and most importantly: absolutely delicious!!
I used to make these with fresh spinach all the time. But last week my grocery store was out of fresh spinach - I think they actually pulled it off the shelves due to the recall - but either way, I got a bag of frozen chopped spinach instead.
Wow! Frozen chopped spinach is every bit as delicious as fresh, but it is super-easy to work with and won't go bad. So I have a new favorite!!
Below is the recipe I've been using for my morning scramble. Hubby does not share my love of greens, so this is a recipe for one. And it's fast! I let it cook while I'm packing the rest of my lunch, then I pop it in a to-go bowl and leave for the day. It reheats well, too.
Mushroom & Spinach Scramble
2 large button mushrooms, or 3-4 small ones
1 pat of butter
2-3 cup frozen chopped spinach
Rinse and finely dice the mushrooms. Cook mushrooms over medium-high heat in the butter and oil until they just start to change color, stirring occasionally. Add in the spinach and house seasoning (to taste) and cook until it is heated through and any liquid is cooked off. Crack the eggs into the pan and stir constantly until cooked through (this won't take long since the pan is hot). Top with cheese, if desired.